“South Korea has long been known for its traditional meat-based dishes, but in recent years, the country has seen a surge in the popularity of veganism,” said Donna Zeigfinger, founder of Green Earth Travel

A recent tasting event held by VFG at its headquarters for a group from the NHS yielded positive reactions, with NHS staff remarking that the product was “unbelievable” and a “game changer.”

In its recent New Food Hub article, ProVeg International looks at what sets these companies apart. Here’s a preview of what’s to come.

However, with the market’s recent struggles, including a reduction in investment and slower industry expansion, Voltz decided to restructure the organization to focus on long-term impact rather than profitability

There have been several recent breakthroughs in cultivated meat scaffold technology, with researchers exploring the use of everything from aloe vera to chickpeas.

Recent research found that the gene-editing tool CRISPR could be used to improve the properties of the mycoprotein, making it even more sustainable and easier to digest.

Other recent studies have confirmed this trend, showing a large demand for cultured meat in Europe and the continued decline of meat consumption in Germany.

“In recent years, microalgae, recognized for their numerous benefits, have remained a promising avenue in the food industry,” said Hugo Valentin, CEO of Edonia.

But his stance appears to have softened in recent years; he was featured in a campaign for Silk oat milk in 2021, and became an investor and advisor to Borealis Foods, maker of Chef Woo Vegan Ramen, in

Veganuary, the renowned campaign advocating for a vegan diet during the month of January, recently released the results of its follow-up survey for 2023.