The Week In Plant-Based: Meatless Farm and Levi Roots Launch a Restaurant, Eat Just Nabs Quarterback Kyler Murray

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The vegan news never stops! Each week, the Green Queen team dives into the latest developments for plant-based foods around the world so you can catch up on what’s happening across the industry. This week, Meatless Farm launches a restaurant with a UK TV star while Eat Just teams up with a football quarterback in the US. And given that we’re in the midst of Veganuary, plenty of others announced new plant-based products to their menus, product lines, and e-commerce shops.

UK: Meatless Farm and Levi Roots launch a plant-based jerk chicken restaurant

Dubbed The M***F*** Jerk Joint, the pop-up restaurant will be open for just three quick days at the end of this month (Jan. 20–22) in London’s Shoreditch district. The pop-up will serve two exclusive Caribbean recipes from Dragon’s Den star Roots, both made using Meatless Farm’s new plant-based chicken breast product. 

Those curious can try the Meatless Jerk Chicken Rice-n-Peas or the Chunky Jerk Chicken-less Strips. Items will be available for dine-in or takeaway for free as supplies last.

Germany/China: NOIX’ Jooma Almond Yogurt wins China’s Good Food Award

China’s Good Food Fund has awarded the Chinese subsidiary of Germany’s NOIX AG the Good Food Award for the company’s almond-based yogurt brand. NOIX produces the item at its plant in Tianjin, China, using proprietary technology to ferment and process plants.

Other than Oatly, NOIX is the only foreign producer to receive the Good Food Award.

Image courtesy of Handy Seafood.

US: The country’s oldest seafood processes debuts plant-based crab cakes

Handy Seafood is set to release its Plant-Based Crabless Cake product, which is the 125-year-old company’s first-ever vegan item.

The cakes are a blend of pea and wheat protein and mimic Maryland-style crab cakes with a mixture of onion and sweet peppers. Handy says each cake is entree-sized and contains 10 grams of protein per serving. 

The company also stated its entry into the world of plant-based foods is driven by a rise in so-called “flexitarian” customers that are interested in adding more vegan options to their diets.

US: Donatos partners with Field Roast for plant-based pepperoni

Pepperoni-lovers who still want to do Veganuary this year should check the latest development from pizza chain Donatos, which has partnered with plant-based meat-maker Field Roast to carry the latter’s plant-based pepperoni on its menu. 

The Field Roast Plant-Based Pepperoni is made from pea protein and Italian seasonings and joins the regular menu available at stores and online. 

Image courtesy of Cold Stone Creamery.

US: Danone and Cold Stone Creamery partner for plant-based dessert

Well-known US ice cream chain Cold Stone Creamery will launch its first-ever plant-based ice creams thanks to a new partnership with Danone North America

The new ice creams include ‘Silk Chocolate Almondmilk Frozen Dessert’, ‘Cold Stone Creation’ and ‘Don’t Cry Over Spilled Silk’; all of which are vegan and non-GMO. All will be available as part of Cold Stone’s regular menu.

UK: Sodexo reports an uptake in vegan and vegetarian meals at its corporate facilities

New data from the foodservice provider shows a month-on-month increase in purchases of vegan and vegetarian meals at Sodexo outlets in the UK. 

Sodexo’s data shows that sales of vegan and vegetarian meal options made up 10% of all the company’s food sales in the 12-month period ending in November 2021. Meanwhile, 41% of all non-meat and non-fish meals purchased in November 2021 were vegan, up 24% from November 2020.

Sodexo has set a goal of increasing its plant-based meal options to 33% by 2025 as part of the company’s overall net-zero plan. 

Image courtesy of Eat Just.

US: Kyler Murray becomes Eat Just’s latest athlete ambassador 

The Arizona Cardinals quarterback is the center of a new campaign from the alt-meat company. Murray, while not yet fully vegan, has also publicly announced his swapping out conventional eggs for JUST plant-based eggs in the morning. 

“For me, it’s all about balance. Healthy and clean ingredients that will help me with performance, while being delicious and flavorful is what it’s all about,” he said in a statement. “JUST Egg hits this sweet spot and I’m proud to be a part of their growth.” 

UK: Plant-based meat company THIS partners with Caffe Nero

The popular coffee chain will carry THIS products in more than 700 locations around the UK. 

Customers can choose from the Isn’t Pork Sausage Ciabatta or the Isn’t Chicken Arrabbiata Panini. Both items are fully plant based and part of Caffe Nero’s Veganuary menu. 

Image courtesy of Wagamama.

UK: Wagamama launches first-ever vegan fish ’n’ chips

Available now, the dish, called Tempura F-ish + Bang Bang Yaki-imo, is a Japanese-inspired take on the classic British fish and chips meal. Instead of beer-battered fish, customers get a lightly tempura-coated fish analogue from Wagamama made from soy, rice, and pea protein. 

The “fish” is served with a side of sweet potato chunks and, in a nod to the original dish, served up in newspaper. Throughout the month, customers can get the item at Wagamama restaurants in the UK or online via Deliveroo. 

Roughly one year ago, Wagamama pledged to be 50% meat-free across all 150 of its locations by the end of 2021.

US: Gathered Foods launches plant-based salmon burgers

Under its Good Catch plant-based seafood brand, Gathered Foods has unveiled its first-to-market plant-based salmon burger the company says captures the flavor of actual salmon and includes 16 grams of protein, all from plants.

The new offering will be available in retail stores thanks to a partnership with food distributor United Natural Foods, Inc. Customers can also purchase the salmon burgers directly via the Good Catch e-commerce platform

Lead image courtesy of Meatless Farm/Levi Roots.


  • Jenn Marston

    Jenn Marston is a writer and editor covering technology’s impact on food and agriculture systems and their surrounding communities. Prior to Green Queen, she was Senior Editor for food tech publication The Spoon and, before that, Managing Editor for Gigaom Research. She is devoted to helping educate and raise awareness about sustainable businesses, healthier and waste-free lifestyles, and other ways we can collectively build a better food system. She lives in Tennessee and has an enormous vegetable garden.

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