A poll by cheese company Applewood also reveals that 74 percent of its more than 2,000 respondents will be looking for plant-based alternatives to cheese this holiday.
In an effort to pivot during the pandemic, the renowned vegan restaurant has launched a Crossroads Pizza pop-up, serving Neapolitan- and Sicilian-style pizzas, appetizers, and dessert.
Eat the Change jerky is made with mushrooms—the most sustainable crops in the US—and is available in five flavors.
Rollito Vegano aims to create vegan versions of Spanish meats such as jamón serrano, the startup’s first product that sold out in one day.
Frida Rome’s luxury handbag features cactus leather made by Mexican brand Desserto and an Italian vegan eco-suede lining.
Veggie Grill has put together all the components to make 12 vegan tamales at home, plus a “Make It a Meal” package that includes side dishes such as Ranchero Beans, Spanish Rice, and Catalina Taco Salad.
The Green Origin brand includes plant-based burgers, grinds, breakfast sausages, and nuggets.
Eat Beyond is the first investment issuer in Canada focused on the growing plant-based and alternative food sector.
SavorEats is setting its sights on selling its 3D-printing technology and ingredients to restaurants and creating global partnerships, including in the US.
Urban Cowboy’s mushroom-based jerky is made with the help of artificial intelligence to replicate the meaty texture of old-fashioned beef jerky.
Alissa Miky creates elegant Japanese delicacies by hand and infuses them with flavors from around the world.
Vegan Junk Food Bar is offering a junk food box filled with vegan ribs, wings, waffles, fries, dipping sauces, and Caesar salad.