Sep 13

Next Level Burger Announces $20 Million in New Funding, to Open 28 New Locations by 2025

Vegan fast food chain Next Level Burger, which currently operates 9 locations in four states, is planning to drastically expand their brand thanks to $20 million in new funding.

Next Level Burger announced today that they raised $20 million as part of a new round of investments. The chain plans to use this funding to over triple their total number of locations by adding 28 more by 2025.

Next Level Burger first opened in Bend, Oregon in 2014, before expanding to Washington State, Texas and New York City, in part through help from Whole Foods (with some locations even hosting the restaurant in-store, such as the one in Seattle).

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Sep 12

Unreal Deli “Brings the Service Deli Counter into the Modern Age” by Introducing Hand-Sliced Plant-Based Meats

Unreal Deli, “the world’s first and leading provider of premium plant-based deli meat”, has announced the launch of its fully sliceable bulk meats into 125 Hannaford Supermarket locations at the store’s service deli counters, with more stores to come soon.

Now, these plant-based meats “will be placed behind the glass alongside traditional animal-based deli meats and will be available to purchase in true hand-sliced deli style throughout multiple states”, according to a recent press release.

“This is a groundbreaking moment for our brand, and we are proud to provide consumers with the same experience you’d have buying animal-based deli meat,” said Jenny Goldfarb, Founder of Unreal Deli. “My New York City deli roots are what inspired these products and we’re thrilled to have our premium plant-based offerings available in key markets across multiple states behind the deli counter glass alongside other traditional delicatessen products.”

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Sep 12

New Company Announces Line of Vegan Lunchables

Mighty Yum, a new company founded by two health and fitness entrepreneurs, has announced the launch of a new line of vegan Lunchables.

Mighty Yum was created “to transform how families eat on the go”, states a press release. “With high-quality, plant based ingredients and yummy flavors, our food is loved by kids and trusted by parents. Mighty Yum offers a nutritious twist to your favorite foods and plant based fun for everyone!”

Although Mighty Yum is created with 100% plant-based ingredients, “it does not sacrifice the flavorful goodness of any nostalgic food.” Choose from your favorite turkey and cheese, ham and cheese, or pepperoni pizza, “full of tasty flavors and incredible textures in each and every bite.”

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Sep 12

Report: Vegan Ice Cream Market Valued at $2.6 Billion, Could Grow to $27 Billion by 2029

According to a new report the vegan ice cream market in the U.S. was valued at $2.6 billion in 2021, but huge growth could drastically increase this number to $27 billion by 2029, a CAGR of 34.50%.

The report, titled Global Plant-Based Ice Cream Market – Industry Trends and Forecast to 2029, was conducted by Data Bridge Market Research. They determined “that the plant-based ice cream market was valued at USD 2606.6 million in 2021 and is expected to reach the value of USD 27915.97 million by 2029, at a CAGR of 34.50% during the forecast period of 2022-2029.”

The countries covered in the report are U.S., Canada and Mexico in North America, Germany, Sweden, Poland, Denmark, France, U.K., Netherlands, Switzerland, Belgium, Russia, Italy, Spain, Turkey, Rest of Europe in Europe, China, Japan, India, South Korea, Singapore, Malaysia, Australia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in the Asia-Pacific (APAC), Saudi Arabia, U.A.E, South Africa, Egypt, Israel, Rest of Middle East and Africa (MEA) as a part of Middle East and Africa (MEA), Brazil, Argentina and Rest of South America as part of South America.

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Sep 12

Meta-Analysis of 3 Million People Finds Plant-Based Diets Are Protective Against Digestive Cancers

A new study has found that “plant-based diets were protective against cancers of the digestive system, with no significant differences between different types of cancer.”

The study, which was “a meta-analysis based on 3,059,009 subjects”, was published in the journal Frontiers in Public Health. It was epublished by the National Library of Medicine, and it was conducted by researchers at the Shandong University of Traditional Chinese Medicine.

“Diets containing red or processed meat are associated with a growing risk of digestive system cancers”, states the study’s abstract. “Whether a plant-based diet is protective against cancer needs a high level of statistical evidence.”

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Sep 11

The Vegan Herald’s Weekly Podcast – Episode 1

Below is episode 1 of The Vegan Herald’s Weekly Vegan Podcast, airing every Sunday at 10am PT. Future episodes can be found by clicking here.

[buzzsprout episode=’11296609′ player=’true’]

Sep 10

Winners of the 2022 World Plant-Based Awards Announced

The winners of the 2022 World Plant-Based Awards were announced this week during a special ceremony at the Plant Based World Expo North America, which took place in New York City.

For the awards the judging panel considered 140 entries from 20 different countries, spread out across 17 different categories.

“The competition this year was exceptionally close”, says Dan Bunt, marketing manager for FoodBev Media which helped facilitate the event. “I hope all finalists and entrants are proud of their accomplishments; I look forward to all the companies’ successes in the future. ” Bunt adds that “The third annual World Plant-Based Awards were a great success and credit must be given to the incredible team behind the scenes at Plant Based World Expo North America.”

A full list of winners and finalists in each category follows below.

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Sep 09

Study: Increasing Consumption of Plant-Based Foods May Mitigate Obesity-Induced Inflammation

New research published in the journal Frontiers in Nutrition has found that increasing the consumption of plant-based foods “may mitigate obesity-induced inflammation and its consequences.”

“Evidence investigating associations between dietary and nutrient patterns and inflammatory biomarkers is inconsistent and scarce”, states the study, which was conducted by researchers at the University of Adelaide, Flinders University and the Cancer Council Victoria, all located in Australia. “Therefore, we aimed to determine the association of dietary and nutrient patterns with inflammation.”

Overall, 1,792 participants from the North-West Adelaide Health Study were included in this cross-sectional study. Researchers “derived dietary and nutrient patterns from food frequency questionnaire data using principal component analysis.” Multivariable ordinal logistic regression determined the association between dietary and nutrient patterns and the grade of inflammation (normal, moderate, and severe) based on C-reactive protein (CRP) values, and “Subgroup analyses were stratified by gender, obesity and metabolic health status.”
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