Earlier this month, Bloomberg Intelligence released a report called “Plant-Based Foods Poised for Explosive Growth” that stated the alternatives proteins and dairy market could increase to $162 billion in the next decade. The plant-based space is seemingly always expanding, innovating, and churning out news. To keep you updated, we’ve gathered recent updates on companies in the space, including Omnipork, Hooray Foods, and Misha’s Kind Foods.
Omnipork launches in Sprouts and whole foods locations throughout the U.S.
Omnipork, a China-based brand owned by OmniFoods, announced this week that it has brought its alternative pork products to America. The company’s alternative pork strips, grounds, and luncheon products at now available at all 371 Sprouts locations and 200 Whole Foods Market stores. In addition to America, Omnipork has also recently expanded throughout Asia, Australia, and the UK. The alternative pork product is made predominantly from pea protein, soy, rice, and shitake mushrooms, and was originally crafted for the Asian market.
Hooray Foods partners with Imperfect Foods
Hooray Foods, an alternative meat company, shared with The Spoon that it has partnered with Imperfect Foods, an online grocer focused on reducing food waste. Starting September 2nd, Hooray Foods’ bacon will be available for purchase on the grocer’s site as an add-on to shoppers’ weekly subscription boxes. The alternative bacon is made from a base of coconut oil, rice flour, tapioca starch, and can also be found at select Whole Foods and independent grocery retailers throughout the U.S.
In 2020, the plant-based bacon category doubled from 2019, increasing to a value of $267 million. Hooray Foods currently faces competition in the alternative bacon space from Prime Roots and AtLast.
Misha’s raises $3 million for alternative cheese
Misha’s Kind Foods, the California-based alternative dairy company, announced this week that it has raised a $3 million seed round. The round was led by Jay-Z’s Marcy Ventures Partners Fund ll, L.P., Lisa Shamus & Partners, and Chris Paul. This new capital will allow the company to focus on product development, retail expansion, and growing its team. Misha produces non-dairy cheese products made from a blend of almonds and cashews, as well as herbs, vegetables, and spices.
The plant-based cheese category alone has experienced a 70 percent growth in the past two years. Although this category is not as mature and large as alternative dairy, Misha’s faces an abundance of competition from well-funded companies like Miyoko’s Creamery, Nobell, and Grounded Foods.
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