Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

A California school district began to offer plant-based meals across all their cafeterias this past academic year and had students choose whether or not they wanted to eat them based on taste. “The initiative was so successful, the meals will likely be offered again next year,” reports KEYT.

We’ve heard about companies like Impossible Food and Beyond Meat making their way in restaurants, but the Santa Barbara Unified School District actually sourced her plant-based protein from a startup based out of Missouri. It’s called Hungry Planet™.

According to the company’s website, it focuses on creating an alternative protein to ground beef, chicken, pork, Italian sausage, chorizo sausage, and crab for culinary professionals to use as a 1:1 substitution in innovative entrees. The company says it develops its faux meats to delight the demanding tastes of meat lovers in the heart of the Midwest.

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“Vegan” Polls as Least Appealing Marketing Term

“Vegan” Polls as Least Appealing Marketing Term

Media company Morning Consult recently conducted a study on consumer trends. Among US adults, the study showed “vegan” was found to be the least appealing term used in food and beverage marketing materials.


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You're Not A Vegan Restaurant, But A Few Vegan Meals Could Increase Business

You're Not A Vegan Restaurant, But A Few Vegan Meals Could Increase Business
  • These Vegan Recipes Can Broaden Your Menu and Your Customer Base.

  • It Is Time To Realize That Vegan Meals Are Not Just For Vegan Diners.

Vegan is the new gluten-free and just like the trendy gluten-free diet, not all customers who are looking for plant-based menu items are doing so for health reasons.  Vegan diets are clearly better for you and for the environment, but they are also trending. Not all customers who are looking for vegan options are vegans. Some customers are just interested in the cuisine or are looking for a healthy appetizer or entree to pair with menu items more appealing to their carnivorous palate.  Restaurants who are finding ways to broaden their menu offerings are finding success in attracting this new consumer. In this episode from Foodable's Smart Kitchen, we bring you two vegan recipes that will wow your guests, vegan or not.  Watch the full episode for complete preparation and recipe. 


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Beyond vs. Impossible: Which Meatless Burger Will Conquer the Industry?

It looks like those bleeding veggie burgers are becoming more accessible to the masses.

Earlier this year, Foodable reported on how companies like Beyond Meat and Impossible Foods are disrupting the meat industry by offering alternative protein to consumers like never before— by catering to both carnivores and flexitarians.

This October, Fatburger, the California hamburger fast casual brand, announced it will begin serving the Impossible Burger in Southern California.

“Fatburger pioneered the development of the ‘better burger’ industry,” said Fatburger CEO Andrew Wiederhorn, in a press release. “Now we're pioneering menu development with the Impossible Burger, and are excited to offer it to our customers.”

Meanwhile, Beyond Burger recently made a deal with Sysco, the largest food distributor to thousands of restaurants, schools, hospitals and other outlets.

While Impossible Foods also aims to supply its scientifically-engineered, heme-bleeding, meat-tasting, plant-based burger to high-end restaurants around the country, Beyond Meat earned a spot on the menu of casual dining chain TGI Friday’s, not to mention it is selling its alternative burger directly to consumers through select grocery stores.

"Similar to how we've partnered with conventional grocery stores to bring The Beyond Burger to the meat aisle where everyday consumers shop for protein, we are thrilled to be a part of Sysco's Cutting Edge Solutions program to bring The Beyond Burger to menus alongside beef at thousands of mainstream restaurants nationwide" said Ethan Brown, Beyond Meat’s CEO in a press release.

While Beyond Meat gets a boost in distribution, Impossible Foods’ founder and CEO, Patrick Brown, reveals his hopes to replace other foods besides just beef.

“We want to completely replace animals as a food production technology by 2035,” said Patrick Brown, who is also a Stanford biochemist, at a press briefing. “We are working on producing all foods that we get from animals.”

Can you imagine plant-based bacon, fish, or eggs that taste close to the real deal?

The news comes after the Impossible Foods opened its large-scale production facility in Oakland, Calif. earlier this year.

It is appropriate to mention, Beyond Meat has partnered-up with BurgerFi, a gourmet burger joint, to bring its plant-based patty to burger lovers visiting the chain’s many stores. This makes BurgerFi the first national fast casual brand to offer The Beyond Burger.


Whether people are eating more plant-based foods for health or ethical reasons, the trend is growing steadily. Although a world without meat seems far, far away in the future, it looks like this is the beginning of a world with plenty of more choices.

What’s Next in Vegetarian & Vegan Menus

What’s Next in Vegetarian & Vegan Menus

Vegan and vegetarian dishes are heating up this season with new trends on the menu. We chatted with the California Avocado Commission to learn the latest in these veggie-heavy dishes and what restaurants should look out for. And each options sounds more delicious than the other. 

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