The Week In Plant-Based: Impossible’s New Animal Nuggets, Grounded Foods Goes National, Chufa-Based Chocolate At Harrods Food Hall

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Startups around the world are now leveraging the power of chickpea protein to craft meat, egg, and dairy alternatives, and the latest to do so is a company out of Israel called CHKP Foods. Elsewhere in vegan news, iconic department store Harrods has new plant-based desserts and IHOP just unveiled a new breakfast sandwich that piles on the vegan goods from Eat Just, Sweet Earth, and others.

Read on for more of the latest in plant-based news, which also includes a hemp and cauliflower cheese range going national and vegan nuggets that raise awareness for endangered wild animals.

US: Impossible Foods debuts endangered animal shaped vegan chicken nuggets for kids

Alt meat giant Impossible Foods has debuted a new range of chicken nuggets dubbed ‘Wild Nuggies’ aimed at children in the shape of endangered animals including polar bears, black rhinos and the Galápagos tortoise. Laura Kliman, Impossible’s director of new product development says “eating plant-based is the best way for kids to help combat the urgent threat of climate change and nature loss.” The nuggies are currently available at Albertsons, Safeway and Walmart.

US: Grounded Foods launches hemp cheeses across the country

Los Angeles-based plant-based cheese maker Grounded Foods has announced a nationwide retail roll out. The young company, which was co-founded by acclaimed Australian chef Shaun Quade and makes vegan cream cheese, goat cheese Cheese, and squeeze-on sauce from hemp seeds and upcycled cauliflower, has just launchd their products across 364 Sprouts Farmers Market locations across the country.

Israel: CHKP Foods set to bring out chickpea yogurt

Another company has joined the growing trend of leveraging chickpea protein to make dairy alternatives. CHKP Foods is based in the Middle East and currently makes a range of flavored yogurts that are high in protein and low in sugar.

CHKP will debut these yogurts at the food industry trade show, Natural Products Expo West, starting next week in Anaheim, California, before a wider retail launch this spring. And yogurts are just the start. The company plans to use the chickpea base to make other dairy alternatives including milk and vegan cream cheeses. 

Image courtesy of IHOP/Flip’d.

US: IHOP introduces a vegan breakfast sandwich at Flip’d

Restaurant chain International House of Pancakes tested plant-based products for more than two years in order to choose the right ones for its new breakfast sandwich. Called the Plant Based Cali, the final product features a vegan sausage patty from Sweet Earth, Eat Just’s JUST egg, and arugula, avocado, and tomatoes on a vegan bun.

IHOP is testing the sandwich at one of its Flip’d locations in New York City right now. Should it prove successful, it will become a regular part of the IHOP menu in the future.

UK: Luxury department store Harrods unveils vegan desserts 

The world’s largest luxury department store will soon carry high-end vegan chocolate at its Food Hall. The store teamed up with Belgian chocolatier Callebaut, which has created a dairy-free M*lk Chocolate under its new vegan brand NXT.

Callebaut uses chufas — also known as tiger nuts — to create more sustainable and entirely vegan chocolate. Harrods items using the chocolate will include a pastry and a bar and will be available at the patisserie counter in the Roastery & Bake Hall. 

Image courtesy of Planterra/OZO.

US: OZO planning vegan chicken and bacon products

Another name to look out for at Expo West: OZO. Planterra’s Colorado-based brand is set to debut new plant-based chicken and bacon products at the show in California.

OZO says its vegan bacon product contains 50% less saturated fat than traditional bacon. It will be available in stores later this year in a few different flavors. Meanwhile, the company’s plant-based chicken cutlets and shreds are now in stores that carry OZO products as well as through the OZO website

UK: Prodigy has a vegan Easter egg

Vegan chocolate brand Prodigy just introduced the Salted Caramel Chocolate Egg, a plant-based version of the filled egg treats popular at Easter time in the UK. 

Prodigy, which recently gained B-Corp accreditation, said the egg is part of its growing confectionery range. The egg is high in fiber and contains no palm oil.

Image courtesy of plan*t.

New Zealand: Rugby TJ Perenara legend goes plant-based

TJ Perenara is the new ambassador for Kiwi plant-based brand plan*t and is also investing in the brand’s parent company Sustainable Foods. An international star when it comes to ruby, he’s also been a vegan for a number of years. 

“You don’t need to miss out on anything,” he says of eating a plant-based diet. “I’m a big fan of spaghetti Bolognese and burritos after a big game, which plan*t is perfect for.”

US: Upton’s Naturals launches fava bean taco fillings

The plant-based food company is using fava beans to recreate the texture and taste of slow-cooked ground beef. The company seasons these crumbles with its own custom taco seasoning blend.

Fava Taco Style Crumbles will be available at Sprouts Farmers Markets this spring as chilled packages that go for $5.99 each.

US: Plantcraft unveils first product in new vegan deli line

Plant-based pepperoni is the first product of the company’s vegan deli meats and slices lineup for grocery and food service. 

The pepperoni, available in Spicy and Mild flavors, is made from a blend of pea protein, green banana flour, faba protein, sunflower seed oil and spices. It debuted at natural food chain Earth Fare Markets, which has locations around the Southeast US. More retail locations are coming soon. 

Lead image courtesy of CHKP Foods


  • 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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