UK-based company Vegan Food Group (VFG) has collaborated with San Francisco food tech brand Eat Just to secure exclusive European rights to its flagship product, Just Egg. The product, which is currently seeing skyrocketing sales in the US, will be manufactured at VFG’s site in Lüneburg, Germany, later this year. VFG, which also owns Meatless Farm, VFC, Tofutown, and Clive’s Purely Plants, will be investing £11.5M (USD $15.2M) into manufacturing and distributing Just Egg.

VFG chairman Matthew Glover said he was “thrilled” to be bringing this “game-changing” product to the UK and EU for the first time. “This partnership is a huge leap forward in transforming plant-based food across Europe,” he added. “Welcome to the future of eggs. No chickens required.”

Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands

What is Just Egg?

Just Egg is a realistic egg alternative product made from mung beans. It’s free from cholesterol and is typically sold in liquid form, allowing it to be poured directly into a pan and cooked like traditional eggs. It’s designed to replicate the texture and function of scrambled eggs, and is commonly used in breakfast dishes, baking, and other recipes that call for eggs.

Earlier this year, it was reported that Just Egg is becoming increasingly mainstream in the US due to rising prices of traditional eggs. The bird flu outbreak has caused egg shortages and record prices in recent months. This led Just Egg sales to soar at five times the rate of the year before. 

Europe has a large plant-based market, so it’s likely that Just Egg’s arrival on the continent will see sales rise even further. “European consumers clearly desire innovative, sustainable food options, and collaborating with VFG is key to meeting that demand effectively,” Eat Just co-founder Josh Tetrick told The Grocer. “This investment in the Lüneburg facility represents a crucial step towards making high-quality plant-based egg alternatives widely accessible to our global audience.”

Read more: Pinky Cole Hayes Announces Buy-Back Of Slutty Vegan

This article was written by Polly Foreman on the PBN Website.

The new locations include the Kroger-backed Fred Meyer, Ralphs, and Smith’s, and this brings TiNDLE to stores on the West Coast and Mountain Region of the US for the first time. The expansion also brings TiNDLE’s total number of grocery stockists to more than 1,300.

“Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company,” said TiNDLE CEO and co-founder Timo Recker, in a statement sent to Plant Based News. “With this expansion and introduction of Stuffed Chicken in their store, we are able to reach more customers than ever before while remaining deeply committed to offering the best-tasting, nutritious, and quality plant-based proteins we can create.”

The full TiNDLE range now includes Boneless Wings, Nuggets, Tenders, and a dual-flavor Stuffed Chicken line available in Parmigiana and Tikka Masala. According to the brand, the products feature more than 10g of protein per serving and are a “good source of fiber.”

Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands

Nearly a quarter of US shoppers eat plant-based alternatives daily

Experts predict that the alternative protein market will grow in the next few years, with plant-based meat expected to “more than double in value” by 2030. As of 2022, around 65 percent of Americans have consumed plant-based alternatives, while 22 percent eat them daily.

Taste remains a key motivator for US consumers, and blind taste tests have seen plant-based chicken, in particular, outperform both other meat-free options and meat itself.

“We are seeing that consumers are looking for plant-based products that go beyond the basics – delivering on unmatched taste, convenience, and versatility – and we feel inspired to continue innovating to meet the needs of modern shoppers,” said TiNDLE’s director of sales and marketing, Billy Whalen.

In addition to the newest range of Kroger-affiliated stockists, TiNDLE is available from grocery stores such as Bristol Farms, Wegmans, GIANT, MARTIN’s, and Giant Eagle in the US. In the UK, TiNDLE products are available from Morrisons and Whole Foods Market.

Read more: Heura And Swap Collaborate For New Realistic Vegan Chicken Whole-Cut

This article was written by Liam Pritchett on the PBN Website.

The EAT-Lancet report was a first-of-its-kind scientific review of what constitutes a healthy and sustainable diet. It included recommendations for speeding up food system change and described “The Planetary Health Diet,” which emphasizes nutritious, sustainable plant foods.

Some of the world’s most prominent food and nutrition experts carried out the research before publishing it in a peer-reviewed, evidence-based scientific report. However, it was met with notable backlash, much of which featured misinformation, conspiracy theories, and personal attacks.

According to a leaked document seen by investigative journalism website DeSmog, PR firm Red Flag played a significant role in fueling backlash against the report. According to DeSmog, the document indicates that Red Flag briefed journalists, think tanks, and influencers to frame the EAT-Lancet report as “radical,” “out of touch,” and “hypocritical.”

Read more: Animal Ag, Not Fossil Fuels, Is The Leading Cause Of Climate Change, Says New Study

‘Red Flag turned EAT-Lancet into a culture war issue’

Red Flag reportedly conducted its campaign against EAT-Lancet on behalf of the Animal Agriculture Alliance (AAA), which protects the industry against “emerging threats.” The AAA also features board members representing Cargill and Smithfield Foods, two of the world’s largest meat companies. The PR firm’s client list also includes companies from the tobacco and chemicals industries, along with Google, and DeSmog reported that Red Flag advises the Meat Institute.

“Red Flag turned EAT-Lancet into a culture war issue,” said Jennifer Jacquet, professor of environmental science and policy at the University of Miami and lobbying expert, per DeSmog. “Instead of having nuanced conversations about the data, Red Flag takes us back to mud slinging. […] This document is a portrait of what we’re up against – as people who care about the truth, about climate change, and about the future.”

Since the publication of the EAT-Lancet report in 2019, a growing body of research has reaffirmed its core points: that the current meat-focused food system is both unsustainable and unhealthy, and that emphasizing nutritious plant-based foods in place of animal proteins would have far-reaching benefits to human health, planetary health, and beyond.

An updated report titled EAT-Lancet 2.0 is coming later this year.

Plant Based News has reached out to both Red Flag and the Animal Agriculture Alliance for comment.

Read more: Over 130 Organizations Call For ‘EU Action Plan’ On Plant-Based Foods

This article was written by Liam Pritchett on the PBN Website.

Brady is known for following a mostly plant-based diet, and his lifestyle brand, TB12, offers insight into the meals that fuel his routine. In her video, O’Neal recreated three of his typical meals – breakfast, lunch, and dinner – using plant-based swaps where needed.

From a smoothie that doubles as dessert to a romesco-topped broccoli dish that feels restaurant-worthy, the day’s meals proved that a performance-focused plant-based diet doesn’t have to be boring.

Here’s what she ate – and what she thought.

Read more: ‘5 Whole Food, Plant-Based Meals I Eat Every Week’

Where to find the high-protein plant-based recipes:

Breakfast: high-protein berry smoothie

Brady starts his day with a nutrient-packed smoothie, and O’Neal made a plant-based version that ended up being even higher in protein than the original.

She used almond and hemp milk, chia and hemp seeds, walnuts, almond butter, banana, blueberries, and a soy-based protein powder.

“This is really refreshing, really delicious, and so smooth,” she said after trying it.

Her version contained an impressive 39.5 grams of protein and 36.7 grams of healthy fat. It was rich, naturally sweet, and thanks to the banana and berries, felt like a treat without needing added sugar. She also suggested that using just one type of milk (like soy) could simplify it without losing nutritional value.

2. Lunch: crispy chickpea Caesar salad

Next up was a Caesar-style salad from TB12, made with baby kale, baby romaine, and shaved Brussels sprouts, topped with crispy chickpeas instead of croutons.

The creamy dressing was blended from cashews, lemon juice, olive oil, Dijon mustard, garlic, capers, and maple syrup. O’Neal, who says she’s usually not a salad fan, was surprised by how much she liked it.

“This is a really good salad. For someone who doesn’t like salads, I would tear this up,” she said. “The chickpeas are like protein-packed croutons.”

She rated it a nine out of 10 and suggested adding avocado for an even more filling meal.

Read more: ‘Your New Favorite Easy Vegan Dinner’

3. Dinner: charred broccoli with romesco sauce

Dinner was a simple but elevated dish: charred broccoli served with a smoky romesco sauce made from almonds, garlic, and roasted red peppers. To bulk it up, O’Neal added blended Great Northern beans to the sauce for more protein and fiber.

“This looks so fancy and it tastes so good,” she said. “This is like an impress-your-friends kind of dish.”

She suggested serving it with tofu or grains if you want something heartier, but was impressed by how complete it felt on its own. The sauce, in particular, was a standout: “That is so flavorful… this sauce is a new staple for me.”

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: ‘I Tried Travis Barker’s Pricey Vegan Diet – Here’s What It Was Like’

This article was written by Editorial Team on the PBN Website.

While the Met Office has not yet issued any weather warnings, it predicts that temperatures in Greater London could reach 24C on Friday, April 11. This would make it the hottest day of the year after last Friday’s 23C.

London Fire Brigade has urged people to “act responsibly” and follow safety advice, as the UK’s high temperatures and unseasonably dry conditions make wildfires far more likely. People should be particularly vigilant around BBQ safety, discarded cigarettes, and litter.

The Scottish Fire and Rescue Service issued an “extreme wildfire warning” for Thursday, April 10. The service previously published a warning at the start of April and another alert in mid-March. In all three cases, the Scottish fire service noted that human behavior is the cause of many wildfires and that responsible behavior is crucial in their prevention and mitigation.

An amber wildfire warning is currently in place for Northern Ireland, which has also experienced unseasonable conditions and unpredictable fires. Northern Ireland Fire and Rescue Service (NIFRS) has been fighting a significant blaze in the Sandbank Road area of Hilltown since Sunday, which Sky News reported may have been caused deliberately.

Read more: Animal Ag, Not Fossil Fuels, Is The Leading Cause Of Climate Change, Says New Study

The UK’s 2025 wildfires so far

Scotland has had four wildfires in the last week, including a large blaze near East Ayrshire that required campers and other visitors to leave the area. In England, Dorset’s Moors Valley Country Park has had to close after several wildfires broke out on Wednesday.

There have been several moorland fires in Devon and Cornwall this week, preceded by a huge fire on Rosenannon Downs in March that Cornwall Wildlife Trust described at the time as an “attack on nature.” The total number of Cornish wildfires increased by 80 percent last year.

Overall, there have been 286 UK wildfires reported so far in 2025. That’s 100 more fires than were recorded during the same period of 2022, which saw record-breaking temperatures and an unprecedented number of wildfires nationally and throughout parts of Europe.

‘Wildfires are not a seasonal threat’

UK fire chiefs said at the time that the worsening climate crisis has created a “clear and present risk” of future fires. Rising temperatures, droughts, and extreme weather events linked to the changing climate have created optimal conditions for wildfires to get out of control.

The National Fire Chiefs Council (NFCC) made several recommendations to the government about wildfires, resilience, and the future of the UK fire services last year. Earlier this month, the NFCC highlighted “rising pressures” on fire services and called for action once again.

“There is no getting away from the fact that climate change is driving increases in extreme weather events, such as wildfires,” said NFCC chair Phil Garrigan. “Wildfires are not a seasonal threat – they are becoming a persistent and growing risk to life, property, and the environment. We must adapt and invest now to ensure our services are equipped to meet this challenge.”

Read more: London At ‘Clear Risk’ Of Wildfires Caused By The Climate Crisis

This article was written by Liam Pritchett on the PBN Website.

The block is infused with a smoky marinade and can be used in a variety of dishes, including stir-fries, sandwiches, and pastas. It will be available on Ocado from April 18 and in Waitrose and Sainsbury’s at the end of the month. The 220g product, which retails at £3.00, is a new addition to Tiba Tempeh’s growing plant-based range, which also includes an Original Block and Sweet Chilli Pieces.

“We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block,” said Alexandra Longton, cofounder of Tiba Tempeh, in a statement. “We’ve crafted the tastiest protein-packed tempeh,
which we know consumers will love. We think this is the tastiest tempeh on the market, and we can’t wait for people to try it.”

Read more: Pinky Cole Hayes Announces Buy-Back Of Slutty Vegan

Tiba Tempeh expands

The product launch coincides with increased retail distribution for the brand. From April 30, Waitrose will carry three of Tiba Tempeh’s products – Original Block, Sweet Chilli Pieces, and Smoky Block – in over 200 stores for the first time. The brand will appear under Waitrose’s “BrandsNew” platform, which highlights emerging brands in the food space. “We are delighted to be working with Waitrose to bring more naturally delicious and nutritious plant-based options to even more consumers,” Longton said.

Tiba Tempeh is currently the UK’s largest tempeh-only brand and has seen rapid growth despite a downturn in the overall meat-free category. The brand reports a 736 percent year-on-year increase in retail sales value, representing a £1.2 million (USD $1.5 million) rise over the past year. Longton attributes the growth to increasing consumer demand for minimally processed alternatives to conventional meat substitutes.

Read more: Vegan Restaurant Unity Diner To Return

This article was written by Polly Foreman on the PBN Website.

Cole Hayes, who founded Atlanta-based Slutty Vegan in 2018, said that “cash-flow issues” over the past year and a half led to her losing the business, leading to what she called the “toughest experience” of her life. 

“In 2023, my corporate overhead was $10 million. I was profitable at the unit level. I did double-digit millions last year in revenue. But when you look at my balance sheet, there’s a lot of debt there,” she told Forbes. “And because the market is so volatile, people really don’t want to just expend their money in situations like this.”

Cole Hayes added that she fought for her company for a year and bankrolled it herself before surrendering. She lost the company for just over a month before eventually managing to buy it back again. “I’m happy that I have it again,” she said. “Because it’s rightfully mine. And I know that it deserves to be a billion-dollar brand.”

Read more: Slutty Vegan Founder Pinky Cole Hayes Opens New Bar Vegan Branch

‘I went through every emotion imaginable’

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A post shared by Pinky Cole Hayes (@pinkycole)

Opening up about the experience in a recent Instagram video, Cole Hayes said that the company went through a global restructure in February. She added that she went through “every emotion imaginable” when trying to save the business. Addressing her followers on camera, Cole Hayes teased that they should “show up for the new owner” and encouraged them to swipe to the next video to find out who it was. The follow-up clip revealed Cole Hayes herself walking into her restaurant.

Since opening seven years ago, Slutty Vegan has expanded to a dozen locations in the South and Southeast of the USA. It specializes in plant-based burgers, with each being given a tongue in cheek name like “Fussy Hussy” and “One Night Stand.”

Read more: The Surprising Strategy Behind Slutty Vegan’s $100 Million Success

This article was written by Polly Foreman on the PBN Website.

The complaint, made by animal welfare non-profit A Bit Weird, was lodged on April 7 – the same day the CMA was granted new consumer protection powers. Under the new powers, the CMA has authority determine if key consumer protection laws have been breached without going through courts. This means that it’s able to “act more swiftly and directly to protect UK consumers.” According to A Bit Weird, this marks the complaint as a “landmark.”

The Happy Egg Co and marketing

The Happy Egg Co, which is owned by British food supplier Noble Foods, is one of the UK’s largest “free-range” egg producers. It’s known for its depictions of seemingly well-cared-for chickens living in green fields with lots of space. According to the complaint, The Happy Egg Co’s marketing and imagery of its farms is at odds with the reality for many hens that provide its eggs.

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A post shared by The Happy Egg Co (@thehappyeggco)

Examples cited in the complaint include The Happy Egg Co’s claim that it provides “calming and enriching environments” for hens. This is despite previous investigations documenting overcrowded conditions on farms with limited enrichment items. 

Marketing materials for The Happy Egg Co tend to show healthy and fully-feathered hens. Investigations, however, have uncovered “injuries, feather loss, and beak trimming” affecting some Happy Egg hens, according to A Bit Weird. Beak trimming is standard practice in the UK egg industry.

Other allegations include misleading use of the slogan “Happiness First” to refer to hens, and claims that hens have “lots of room to roam, relax and play.”

In response to the complaint, a spokesperson for Noble Foods told Plant Based News: “We strongly refute these allegations which do not reflect the conditions on our farms or the values of our brand. We are committed to ensuring transparency with our consumers, and work closely with our farmers to ensure they meet our stringent welfare standards, with each farm independently audited by third parties including the RSPCA Assured.

“The welfare of our hens is our highest priority, and each hen has daily access to ranges, for eight hours or more, and our ranges provide a minimum of 20 percent tree cover, which is significantly above free-range standards. We also provide enriching indoor environments with perches and toys, and all housing meets or exceeds RSPCA Assured standards.”

Read more: ‘The Drew Barrymore Show’ Features Segment On Egg Alternatives

Is The Happy Egg Co ‘duping British consumers?’

This isn’t the first time The Happy Egg Co has come under fire for its marketing. In May 2024, animal rights charity Animal Justice Project filed a complaint with the Advertising Standards Authority (ASA) over the company’s allegedly “misleading” TV, radio, and internet adverts. 

In October, Veganuary founder Matthew Glover accused the company of “welfarewashing” after an advert featuring actor and farmer Kelvin Fletcher stated that hens in a lush green field “certainly do look very happy.” 

A 2021 investigation by PETA documented conditions on three farms supplying The Happy Egg Co. Birds were kept in large, overcrowded sheds, which investigators said could prevent them from engaging in natural behaviors like foraging, flapping their wings, and roosting comfortably. Birds were also subjected to mutilations like debeaking. 

Many people believe that “free-range” farms house birds in green fields, but the reality is often very different. At one of the farms investigated, the outdoor space was a “bare, muddy ground with only a few dilapidated wooden shelters,” according to PETA. 

Speaking about the new CMA complaint, A Bit Weird founder Andy Shovel said: “74 percent of UK adults consider animal welfare when they decide which groceries to buy, so it’s unsurprising that brands try to tap into this huge driver of purchase intent. But we believe that The Happy Egg Co is duping British consumers with cartoons of lush green meadows and smiling hens that are jumping for joy, when the reality is quite grisly. That’s just a bit weird.”

To coincide with the complaint, A Bit Weird has launched a petition calling for The Happy Egg Co to change its name. You can sign the petition here. 

Read more: Brits Being ‘Systematically Misled’ About Meat, Dairy, And Eggs, Study Finds

This article was written by Polly Foreman on the PBN Website.

O’Neal is known for her down-to-earth food content and hilarious commentary. She’s tried everything from “what I eat in a day” celebrity videos to budget cooking challenges, always with a vegan twist. In this episode, she dove headfirst into Barker’s bougie world, saying: “I’ve known Travis Barker was vegan for quite a while now. It was always one of my favorite celebrity fun facts.”

Crossroads chicken & waffles: worth the hype?

O’Neal kicked off her day at Crossroads Kitchen, a high-end vegan restaurant Barker frequents. First on the list? His favorite: chicken and waffles.

“This is the best vegan fried chicken I have ever had in my life,” she said. “This is so beautifully crispy, the inside is just… it’s so chicken-like.” The maple syrup? “Tastes like it was taken from The Giving Tree.”

The only downside? The price. “$24… that makes each one of these breasts like $12 bucks.” Still, she admitted, “This is phenomenal.”

Read more: ‘5 Whole Food, Plant-Based Meals I Eat Every Week’

Protein shake, banana bread vibes

Next, she recreated Barker’s go-to protein shake at home, using oat milk with added pea protein, bananas, chia seeds (in place of flax), protein powder, dates, and cinnamon.

“It tasted like banana bread,” O’Neal said post-workout. “Cinnamon was a very nice touch as well.” She rated it a 7.8 out of 10, though noted it was “very thick” and would benefit from being thinned out.

Sausage muffin breakfast sandwich

Barker’s favorite at-home meal is simple: an English muffin with a Just Egg folded patty and an Impossible sausage. O’Neal recreated it and added vegan cheese and Sriracha.

“I’m learning that Travis Barker loves processed food,” she joked. “It’s a little bit of a junk food vegan, and that’s fine.” She gave it a 7.8 and described it as “a nice breakfast treat, maybe like a weekend treat.”

Erwan: the most expensive bowl of broccoli ever?

O’Neal headed to Erewhon (pronounced “air-won”), another Barker favorite, for a turmeric smoothie and a vegan meal. Barker’s go-to – beefless broccoli – was sold out, so she settled for a vegan short rib with sides.

The smoothie? “$13… It looks like a sunset in a cup.” She gave it a B+, noting, “It’s pretty good… but not worth 25 minutes and $13.”

As for the food: “The broccoli… boring. The beans… good. The short rib… a D.” She added, “This meat substitute… tastes like weird bread. There’s a cardboard aftertaste.”

Dinner at Crossroads: pizza, pasta & dessert

O’Neal ended the day with a takeout feast from Crossroads: gluten-free pepperoni pizza, pasta Bolognese, and a sundae.

The pizza was a hit: “The pepperoni is kind of amazing… tastes the most like pepperoni of any vegan pepperoni I’ve ever had.” The gluten-free crust was “a little dry, but very good.” She gave it an A.

The pasta impressed too: “It does not taste like any different than regular pasta… for a gluten-free option, I wouldn’t even feel like I’m missing out.”

The sundae, however, didn’t blow her away: “It was very good… but $12? That just doesn’t make any sense for me to do that.”

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

This article was written by Editorial Team on the PBN Website.

The Suprême chicken fillet will come to over 2,000 retailers in France, Spain, and Portugal. This “strategic partnership” will facilitate an expansion of Barcelona-based Heura’s existing line-up and support French company Swap’s entry into the wider European market.

“We have joined forces with a common goal – to break the mold by offering products that appeal equally to meat lovers, flexitarians, vegans, and vegetarians,” said SWAP’s vice president of sales and marketing, Christel Delasson, in a statement. “With this launch, our expertise can reach a wider audience and introduce more consumers to a new way of enjoying plant-based food.”

Heura is best known for its ultra-realistic, legume-based meat, while Swap has been working specifically on whole-cut alternative proteins. Both companies prioritize nutrient density and short ingredient lists. The Suprême offers 20g of protein per serving and has a Nutri-Score of A. According to the brands, Suprême chicken is “tender and juicy,” versatile, and easy to prepare. It contains just seven ingredients and no additives, making it comparable to chicken.

Read more: Heura Announces Plans To ‘Transform The Ultra-Processed Category’

Plant-based collaborators and whole-cut chicken

Swap, which was founded as Umiami in 2020, specializes in making whole cuts of plant-based meat with minimal ingredients. Most recently, Swap opened a large factory, described at the time as France’s first commercial-scale facility for whole-cut plant-based meat.

The company raised €100 million in funding during the first three years for its proprietary production process and fibrous, realistic meat. Suprême is the company’s flagship product.

“While it might be natural to see other plant-based companies as competitors, that’s not how we see it,” Heura’s head of content, Laurent Gubbels, told Green Queen. “We see them as mission partners. When we collaborate, when we improve the offer together, everyone wins: the market, the companies, the consumers, the planet, and the animals.”

Heura and Swap’s Suprême chicken fillet will retail at French supermarkets such as Carrefour and Monoprix for €4.99 per pack, and the rollout will continue through to June, 2025.

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

This article was written by Liam Pritchett on the PBN Website.

The jackfruit and chickpeas get tossed in BBQ sauce and heated until tender and flavorful. Jackfruit shreds like pulled pork, which is why it’s such a go-to for vegan BBQ lovers. When paired with chickpeas, you get extra texture and a nice boost of plant protein.

The creamy slaw pulls everything together. It adds crunch, freshness, and a bit of tang that balances the smoky-sweet BBQ mix. Pile it all onto a warm flatbread, and you’ve got a full meal that’s messy in the best way.

This combo — BBQ jackfruit and slaw — is a staple in the plant-based BBQ world for a reason. It tastes amazing, feels hearty, and satisfies those comfort food cravings. Serve it with chips, salad, or just enjoy it on its own. Either way, it’s quick, easy, and always a hit.

Read more: High-Protein Strawberry Quinoa Salad

BBQ jackfruit & chickpea flatbread with creamy slaw

Add protein to your BBQ jackfruit with chickpeas. Enjoy these flatbreads with creamy vegan slaw and serve to friends and family.

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Servings2

Ingredients

BBQ Jackfruit & Chickpea Flatbread

• 2 flatbreads or naan
• 1 [425-g] can young jackfruit
• 2 tbsp (30 ml) avocado oil
• 1 cup (164 g) canned chickpeas
• ⅔ cup (160 ml) BBQ sauce store-bought or homemade (see Note)
• Lime wedges for serving
• Fresh cilantro for serving

Creamy Slaw

• 2 packed cups (140 g) coleslaw mix
• 2 tbsp (30 ml) vegan mayo
• 2 tbsp (30 ml) plain, unsweetened almond-based yogurt
• 1 tsp apple cider vinegar
• Juice of ½ lemon
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder

Instructions

• Preheat the oven to 425°F (220°C). Without waiting for the oven to preheat, place the 2 flatbreads onto a baking tray and place the tray into the oven until the bottom of the bread begins to get crisp, 5 to 8 minutes, depending on the size and thickness of your flatbread, then remove them from the oven. The top of the flatbreads may still be soft.
• Meanwhile, preheat a large skillet on medium-high heat. Drain and rinse the jackfruit, discarding the small, oval-shaped cores. Gently shred the jackfruit pieces with your fingers and add them to the pan with the avocado oil. Stir and cook the jackfruit for 5 to 6 minutes, stirring periodically. You want some browning of the jackfruit. Then stir in the chickpeas and BBQ sauce.
• While the jackfruit is cooking, make the creamy slaw. To a medium-sized mixing bowl, add the coleslaw mix, mayo, yogurt, vinegar, lemon juice, salt, pepper, and garlic powder, and stir to combine.
• Set the oven broiler to high and top the flatbreads with the jackfruit– chickpea mixture, leaving some room around the edges as a crust. Place the tray under the broiler for 1 to 3 minutes, until your desired crispness on the crust. Serve with lime wedges and top the flatbreads with dollops of slaw and cilantro.

While the jackfruit is cooking, you can make a really simple homemade BBQ sauce. Simply add the following ingredients to a small saucepan over medium-high heat, starting with the ketchup, agave nectar, and water, and simmer for 3 to 4 minutes: 1⁄2 cup (120 ml) of ketchup, 2 tablespoons (30 ml) of agave nectar, 3 tablespoons (45 ml) of water, 3⁄4 teaspoon of cumin, 1 teaspoon of smoked paprika, 1⁄2 teaspoon of onion powder, 3⁄4 teaspoon of fine garlic powder, 1 teaspoon of vegan Worcestershire sauce, 3⁄4 teaspoon of kosher salt, and 1⁄2 teaspoon of black pepper.

Reprinted with permission from 15-Minute Vegan Meals by Janet Gronnow. Page Street Publishing Co. 2022.

Read more: Vegan Pesto Plum Pizza With Balsamic Arugula

This article was written by Janet Gronnow on the PBN Website.

BioCraft Pet Nutrition was founded in 2016 by its CEO, Shannon Falconer. She left her post-doctoral research fellowship at Stanford University and a prestigious academic scholarship to pursue improving the lives of farmed and domestic animals. Her stated vision was: “Better nutrition for cats and dogs…that doesn’t come at the expense of other animals or the health of our planet.”

The process saw the company submitting to a Hazard Analysis and Critical Control Point (HACCP) plan. This was supported by BioCraft conducting studies with input from food safety, veterinary, and food science specialists. These studies concluded that BioCraft’s ingredients are all derived from stable, non-GMO animal cells. It also confirmed that the ingredients are free from bacterial pathogens, viruses, mycotoxins, and heavy metals.

Read more: What Is Cultured Meat? Here’s What You Need To Know

“Achieving ABP registration for an animal cell-based ingredient in the EU is a significant milestone for BioCraft and the industry as a whole,” said Falconer. “This comprehensive safety analysis goes well beyond regulatory compliance and provides a meticulous breakdown of our feed safety protocols, including stringent supplier verification processes, traceability documentation, risk assessments, and SOPs for every critical control point. We’ve implemented rigorous quality control measures and transparency across our supply chain, and the result is the highest industry standards for safety and integrity in alternative protein production.”

Testing finds a superior nutrition profile in BioCraft’s cell-cultured meat

Third-party testing compared BioCraft’s cell-cultured ingredients against conventional meat slurry used in pet food. The findings confirmed that key nutrients, including taurine and lysine, were similar for the approval. The omega fatty acid ratio was found to be superior in the BioCraft ingredients against a conventional chicken slurry. 

BioCraft’s product is created with mouse cells, the ancestral prey of both cats and dogs. The process of obtaining the cells in cell-cultured meat involves taking a small tissue sample from a live animal. It is a biopsy, similar to those performed on humans, and is supposedly a minimally invasive procedure. However, there are currently no regulations for the procurement of animal cells.

BioCraft, however, states that “BioCrafted Meat is produced from a single sample of cells from a single animal which is enough to produce meat forever. We also don’t need any animal products to grow the cells — no fetal bovine serum here.”

Read more: Cell-Cultured Meat ‘Likely’ To Make Up 40% Of Future Meat Intake, Finds New Survey

This article was written by Adam Protz on the PBN Website.

Researchers from the University of Ottawa have presented tragacanth, a natural gum made from the dried sap of certain legumes, as a natural and animal-free alternative to gelatin made from farmed animals. 

In a research paper published in Physics of Fluids earlier this month, they highlighted how gelatin is “one of the most utilized biopolymers” because of its significant versatility. It can be found in food, drink, medicines, cosmetics, packaging, and even in photographic film.

This versatility is difficult to emulate, but finding an alternative has become a “significant research area” because of growing “environmental and health concerns” about animal use.

The team investigated tragacanth’s properties by blending different concentrations of the gum with gelatin and monitoring the mixture’s survivability in salinated water. They noted that because gum tragacanth is water-swellable and water-soluble, it could be a “promising” replacement. However, incorporating tragacanth led to a more porous film overall.

“Partial replacement of gelatin will reduce animal-based product use,” lead author Ezgi Pulatsu told Phys.org. “Our efforts in the full replacement of gelatin are ongoing.”

Read more: What Is Gelatin, And Why Isn’t It Suitable For Vegans?

The impact of gelatin

Gelatin is a flavorless, natural polymer derived from collagen. It is found in animal body parts and is extracted by boiling the pieces with water. Most is derived from the skins, bones, and ligaments of cows and pigs killed by the meat industry. While gelatin is often considered a by-product, its use in everything from medicines to food makes it commercially valuable.

Gelatin is a common ingredient for certain soups, dips, and sauces, and is widely used for producing gummy and foam sweets. Despite its use in confectionery, around 67 percent of people in the UK are unaware that some sweets are made using animal-derived ingredients.

In 2024, the Danish food cooperative KMC launched two versions of a potato-based gelling agent designed for making sweets. One, Gelamyl 625, retains a soft and chewy bite, while the other, Gelamyl 805, is suitable for Haribo-style gummies and Wine Gums. KMC created these gelling agents specifically as sustainable, inclusive, and versatile replacements for gelatin.

Potato is one of the lowest-impact ingredients in the world, particularly when locally sourced. Where growing potatoes has a climate footprint of approximately 0.29kg of CO2 per kg, farming and harvesting cow gelatin has a footprint of 18.63kg of CO2 per kg.

Read more: Animal Ag, Not Fossil Fuels, Is The Leading Cause Of Climate Change, Says New Study

This article was written by Liam Pritchett on the PBN Website.

Speaking at the London Assembly Mayor’s Question Time in March, Polanski called on Khan to “show climate leadership” and make a “good example” by rolling out plant-based meals as the default option at City Hall’s canteen, “the most local place possible.”

By “default,” Polanski explained that meat and dairy-based foods would still be available, but customers would have to request them specifically, as people do with meat-free options now.

He also said that he would “love to talk” to Khan about free school meals and how they could also be made plant-based by default. “This is the very first option though, just City Hall canteen, just making sure there are plant-based options that are the default options.”

Khan declined to take action. He told Polanski several times that his priority was ensuring choice and said that at the moment, City Hall and the city of London have a “good balance.”

Read more: UK Hospitals ‘Fall Short’ On Sustainable Meals, Study Finds

School dinners and plant-based by default

Polanski explained to Khan how he hosted an event with Viva! earlier this year at the all-vegan community restaurant Karamel in Wood Green, North London. Over 100 campaigners and experts in areas like food, climate, and anti-poverty attended, and that collective’s suggestions have been made into A Cruelty-Free Manifesto For London.

This manifesto includes five key recommendations for the Mayor of London, which include transforming public catering to plant-based by default, adopting a cruelty-free supply chain, promoting plant-based living through education and campaigns, creating a fund to support local food growing, and collaborating with London’s many plant-based health professionals.

“A third of human-caused emissions are caused by our food,” said Polanski in a video posted to Instagram. “That’s why it’s really important that we have targeted, specific food policy to help tackle the climate crisis.”

The publication of A Cruelty-Free Manifesto For London and Polanski’s exchange with Khan came shortly after a new policy briefing found that plant-based meals in schools and hospitals could save the NHS £54.9 million pounds per year. A portion of these savings could then be used to emphasize sustainable, British food from small and organic growers.

Nearly 20 percent of UK children experience food poverty, and a 2024 study found that free school meal allowances are often too low for children to buy healthy options like fruit. Meat is also currently compulsory on school menus, but removing this requirement – and making plant-based options the default – could make healthy, sustainable food more accessible.

Read more: Healthy Plant-Based Diets Lower Risk Of Death From Cardiometabolic Disorders, Finds Study

This article was written by Liam Pritchett on the PBN Website.

The plant-based food tech startup created its latest fish fillet by combining mycoprotein, microalgae oils, and 3D extrusion technology for an authentic appearance and texture. The fish is also high in Omega-3 fatty acids, which gives it the buttery flavor of black cod.

Black cod, or sablefish, is a gourmet seafood and a dwindling species that the WWF has said shows “clear signs” of overfishing. In contrast, Revo Foods’ star ingredient – mycoprotein, a fermented fungi protein – is sustainable and efficient, with no need for fishing or aquaculture. In fact, according to the company, mycoprotein can double its biomass every five hours.

Revo Foods makes EL BLANCO at “The Taste Factory,” where the company’s 3D extrusion technology can create several tons of the vegan fish fillets every month. EL BLANCO features a flaky grain, much like traditional black cod, as well as a complete amino acid profile. The fillet is rich in fiber, and its nutrients are highly bioavailable, making for easy absorption.

Read more: UK Launches Pioneering Research Programme For Cell-Cultivated Products

‘Sustainability and culinary pleasure must go hand in hand’

Revo Foods first announced The Taste Factory in October, along with a new plant-based salmon product named The Filet. The salmon fillet also featured delicate, flaked layers and received a Nutri-Score of “A” for its protein, omega-3, fiber, and vitamin content.

“We believe that for real change, sustainability and culinary pleasure must go hand in hand,” Revo Foods head of food tech Niccolo Galizzi told Food Manufacture at the time. “We are already working on the next innovations with mycoprotein, which is a lot of fun using 3D Structuring technology since it offers many possibilities to design the product exactly to the liking of consumers.”

The vegan black cod is the first of several new Revo Foods products to be made with 3D technology. EL BLANCO is available in Austrian and German supermarkets from April 25.

Read more: Patents For Alt Proteins In Europe Rise By 960% In 10 Years

This article was written by Liam Pritchett on the PBN Website.