Plant-Based Seafood Company Ocean Hugger Unveils Aggressive Expansion Plan

Plant-Based Seafood Company Ocean Hugger Unveils Aggressive Expansion Plan

Chef James Corwell walked into the Tsukiji fish market in Tokyo one day to find over 100,000 square feet of endangered yellowfin and bluefin tuna. All was sold in one morning.

According to a study published in the journal Nature, 90% of all large predatory fish (like tuna) are already gone, and the rate of fishing isn't slowing down.

One of only 60 Certified Master Chefs in the U.S., Corwell realized at this moment that “the oceans cofoodble puld never keep up” and thus, Ocean Hugger Foods was born.

Ocean Hugger Foods is, at its base, a plant-based meat and seafood alternatives company. But according to FoodNavigator-USA, what sets this company apart is that rather than using textured soy, pea or wheat protein with oils, gums, starches, and flavors, Ocean Hugger Foods begins with vegetables and keeps their ingredient lists short and simple.

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Foodable's 2018 Protein Sourcing Guide & Report— Most Loved Protein, Top Companies to Source From & more...

Foodable's 2018 Protein Sourcing Guide & Report— Most Loved Protein, Top Companies to Source From & more...

The way consumers look at protein has changed over the past decade. Gone are the days when every meal had to have a traditional protein represented as the star of the dish. But does that mean protein is in trouble? Sure, restaurant guests are looking for healthier choices and are a little more open to trying meat alternatives, but that does not mean the protein segment is dead.

So, how does each type of protein stack up in the ranking by consumers? Are you having trouble figuring out what is the hottest protein trend for 2018? Do you want the scoop to determine which top protein sourcing company is the best fit for your business?

Don’t worry, Foodable Labs has you covered. That’s right! Look no further than the 2018 Protein Sourcing Guide and Report powered by our sister company, Foodable Labs.

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This Plant-Based Burger Chain Expands to NYC

This Plant-Based Burger Chain Expands to NYC

As the vegan movement continues to gain momentum, we are seeing more plant-based items pop up on menus at all restaurants in every segment of the industry. 

At the same time, the better-burger movement is also still alive and well. Making Next Level Burger, a plant-based burger chain, primed for growth.   

Next Level has five locations in California, Washington and Oregon–but is expanding to the eats coast with a location in Brooklyn, New York. 

“The new Next Level Burger will be inside the Whole Foods 365 market with separate seating, similar to their other locations in Seattle and California. The new location is set to open January 31st, 2018 and we can’t wait!” announced the brand on social. 

The concept was started by Matt and Cierra de Gruyter, a husband and wife team, with a mission to serve “healthy, sustainable, delicious food.”

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Where Does Tyson’s CEO see the Future of Meat? 

Where Does Tyson’s CEO see the Future of Meat? 

Although we have seen the industry transform with healthier and more sustainable food options, there is still a long way to go.

Tyson Foods CEO Tom Hayes appeared on “Mad Money” where he discussed the problems he sees in the industry and what the major food producers have to do to combat them. 

“Here's the issue: If we're going to feed nine and a half billion people around the world by 2050, we have to be part of the solution. Big food has to get in the ballgame," said Hayes on “Mad Money.” 

Hayes, who was appointed as CEO of Tyson in June 2016, thinks that big companies set the example for the rest of the industry.

"These problems are not going to be solved by backyard farms. So we're taking it on. We have to be a part of the game, not only be a part of it, we want to lead it," said Hayes. 

Not to mention, the big producers have the greatest impact, and therefore, Hayes has lofty goals for the company. 

"Our strategic intent is to be the world's best, most sustainable protein supplier, bar none. And it's because of that fact. More than 50 percent of all consumers in the U.S. are actively trying to add protein to their diets," said Hayes. "So it is not a fad. It is something that is part of the health regimen for so many Americans and people around the world, so absolutely, that is our square focus."

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Packed With Protein, Why Health-Conscious Consumers Can't Get Enough of This Product

Packed With Protein, Why Health-Conscious Consumers Can't Get Enough of This Product

The healthy food movement is alive and kicking.

“The consumer-driven shift towards fresher, cleaner foods isn’t a fad. It is a movement that is here to stay,” reported “Fortune” last year.

And stay it has!

We are increasingly seeing more fine-dining restaurants offer fresh, seasonal, farm-to-table ingredients within their menus. As well as many fast casual concepts making health-conscious decisions when it comes to sourcing ingredients, ultimately, making the healthy food movement part of their business model.

According to a Statista survey, 59 percent of professional chefs from the American Culinary Federation stated that vegetable carb substitutes were a top trend in main dishes for restaurant menus in 2017. In another survey from the same source, 76 percent of consumers said they are making small changes to achieve a healthier overall diet in 2016.

At the rate consumers are gravitating to a health-conscious diet, it is more important than ever for foodservice professionals and suppliers to recognize this and cater to the demand.

That’s exactly what yogurt company Chobani® has been doing through its recipe gallery for the foodservice industry.

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