New York Citys Avant Garden is opening on Melrose in Los Angeles soon, with early peeks happening as soon as the end of this month. This is the Overthrow Hospitality Groups first foray into LA, having spent years building up a stable of known restaurants across New York City like Amor y Amargo, Etra, and Proletariat.

As with the East Coast version of Avant Garden, this new spot at 7469 Melrose Avenue right next door to Melrose Umbrella Co. will offer a wide array of vegan and plant-based fare, ranging from housemade pastas and lots of roasted vegetables to paella and cocktails. Owner Ravi DeRossi (a James Beard-nominated restaurateur) is a co-founder of Death & Co. bars in New York, Denver, and LA, and the owner of Cadence, one of the best new restaurants in America, per Esquire. LA native chef Sarah Stearns (Mrame) is on to oversee the menu.

Theres a new weekly burlesque show to know about in Hollywood at Bar Lis. The ongoing Femme Follies event officially launches on Wednesday, May 25, and is presented by well-known burlesque performer Miss Tosh of Beauty of Burlesque. Expect rotating acts and performances weekly from the rooftop bar.

Up north, Taste of Santa Barbara is happening now through May 22. The county-wide festival offers a variety of signature events, from a fireside chat with Julia Childs family to regional farm tours to special pricing for bespoke menus at restaurants across the region.

Taste of the Nation returns to Culver City on June 5. The outdoor food festival, long considered to be one of the best in Los Angeles, benefits No Kid Hungry and will feature chefs from Brooke Williamson and Mei Lin to bites from Angelini Osteria, Gasoline Cafe, Gogos Tacos, Jitlada, Maple Block Meat Co., and beyond.

On Sunday AAPI LA Market heads to Smorgasburg for a one-day pop-up that includes goods as well as food. RiceBox is doing shu mai dumplings, Brothers Sushi is doing chu toro tuna bowls, and Dai Pie Dong is doing British-Cantonese handpies, among other things and there will even be special live performances by artists and musicians.

Silver Lake stalwart Botanica has turned five years young, and to mark the occasion owners Heather Sperling and Emily Fiffer have decided to begin offering a series of how-to videos online called Botanica at Home. The intent, they say in the video below, is to showcase the style, flavors, and techniques of the market and restaurant as a way to connect locals to the neighborhood hit, and to get out-of-towners to think more about Botanicas food perspective if they cant make it out to Silver Lake themselves. Take a look.

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A New York City Vegan Hotspot Brings the Plant-Based Party to Melrose - Eater LA

According to the press release, both the frozen custard and shake will be made using NotCo's dairy-free products. Per its site, NotCo uses AI technology to analyze the contents of animal products and replicate their taste and texture with plant-based ingredients. The collaboration marks the first time NotCo has brought its products to a U.S. chain, per the release.

"Shake Shack is a brand that I've always loved and grew up enjoying," said NotCo CEO and co-founder Matias Muchnick. "Their food is unfussy, consistently delicious, and high quality. In a way, Shake Shack has created the perfect blueprint for what we want to emulate with our plant-based foods, and we're so excited to be kicking off this journey into Food Service with their team."

Prices for the chocolate shake begin at $6.19, while a single scoop of the frozen custard will cost you $4.69, reported the press release. In addition to being vegan, both options "follow standards for allergens," which is good news for those who must avoid certain ingredients.

See more here:

Vegan Shakes Could Be In The Future For Shake Shack Fans - Tasting Table

Its graduation season in Atlanta, and Slutty Vegan founder Aisha Pinky Cole gave a rousing commencement address this weekend at her alma mater, Clark Atlanta University, that ended with the restaurateur gifting graduates with their own LLC (limited liability corporation).

Cole partnered with Varo Bank to present the 2022 graduating class of Clark Atlanta with LLCs to provide a boost toward creating a path to entrepreneurship and business ownership. During the speech, Cole continuously encouraged the graduates to never give up, even when they fail.

Every single graduate in this audience will leave this stadium as a business owner, Cole announced during the commencement address. I didnt have a plan, but Im going to make sure that you do.

Cole graduated from the historically Black research university in 2009 with a major in mass communication and media studies.

This isnt the first time Cole has given back to the community. The success of Slutty Vegan allowed Cole to found the Pinky Cole Foundation, a nonprofit organization focused on empowering Black entrepreneurship. In 2020, she and partner Derrick Hayes (Big Daves Cheesesteaks) purchased a car for Tomika Miller, the widow of Rayshard Brooks. Brooks was shot and killed by former Atlanta police office Garrett Rolfe in a Wendys parking lot earlier that year. Cole then provided life insurance policies and scholarships for Brooks four children to Clark Atlanta University.

Cole first founded her vegan burger business as a delivery service in 2018. People placed orders on Instagram for provocatively named burgers like the One Night Stand and Mnage Trois. The success of her online burger business eventually led to a food truck and late-night pop-ups in and around Atlanta University Center, home to Clark Atlanta University and Spelman and Morehouse colleges.

In 2019, Cole opened her first Slutty Vegan restaurant in the Westview neighborhood, followed by locations in Jonesboro, the Old Fourth Ward, Duluth, and just recently in Athens, Georgia. Locations are now planned for Brooklyn, New York, and in Birmingham. Cole also opened cocktail bar and restaurant Bar Vegan at trendy Ponce City Market in 2021.

The commencement gift to Clark Atlanta University graduates comes on the heels of a Forbes report that states Cole raised $25 million in Series A funding through Danny Meyers (Shake Shack) Enlightened Hospitality Investments and Richelieu Dennis New Voices Fund. The deal estimates the Slutty Vegan brand is valued at $100 million.

Cole plans to use the money to open at least 20 more Slutty Vegan locations over the next two years.

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Slutty Vegan Founder Pinky Cole Gifts Clark Atlanta University Graduates with LCCs to Help Start Their Own Businesses - Eater Atlanta

May 17, 2022 6:00 am(Updated 1:08 pm)

Of all the people you might expect to get annoyed by vegan options on restaurant menus, vegetarians would not come high on the list. But the Vegetarian Society says it has been receiving complaints from members who are angry that veggie dishes containing dairy and eggs are disappearing from menus, in favour of entirely plant-based options.

The media has picked this up and run with it. The Times says war has broken out and its vegans v vegetarians, while the Daily Telegraph says vegetarians are in danger of being cancelled by vegans.

Outsiders might be surprised to think of vegetarians and vegans being at odds with one another. Writing as a vegan, I can say that although the medias attempt to turn this into a culture war is contrived, the two communities do indeed sometimes judge each other: vegetarians often think vegans are too extreme, and we think that they are selective and hypocritical in their attitude to animal exploitation.

Take cows. A vegetarian wouldnt dream of eating beef because they say they dont want cows to be exploited and killed. But they will eat cheese, so lets see what happens to cows on dairy farms. Female cows are artificially inseminated from the age of 15 months. When they give birth, their calf will often be stolen away within 36 hours so the dairy farmers can sell the milk that the mother made for her baby. The separation is traumatic: mother and baby will both cry out for each other.

If that stolen baby is male, he will be considered a by-product and either killed on the spot or sold to a veal farm, which will send him to slaughter within months. (Food standards company Red Tractor has committed to ending what it charmingly calls the euthanasia of male calves under its scheme by 2023 but Ill believe it when I see it.)

Despite all this, vegetarians still eat cheese. So are they against cows being exploited and killed or not?

Its the same with eggs: vegetarians wont eat chicken because they say its cruel to kill chickens but they eat eggs, even though all male chicks in the egg industry are killed within hours of being born and hens endure hellishly exploitative lives, even on so-called free range farms, before they are sent to slaughter. Again, are vegetarians against chickens being exploited and killed or not?

As a vegan, its easy to judge vegetarians but we should also recognise that they are making a bigger dent in the profits of the meat industry than we are. There are an estimated 3.3 million vegetarians in the UK today, compared with an estimated 1.6 million who eat an entirely plant-based diet. Last year, 130,000 people became vegetarian, compared with just 52,000 who went vegan. In fact, meat bosses say it is flexitarians those who have a primarily vegetarian diet but occasionally eat meat or fish not vegans, who are making the biggest dent in their takings.

And while its true that vegetarians are still adding to the profits of the dairy and egg industries, how many vegans can say we went straight from eating meat, dairy and eggs to veganism overnight? Yes, some make moves in one step but for most, it was a gradual process. So in terms of self-awareness, let alone strategy, we should be kind to people who are on path to a cruelty-free lifestyle.

That said, vegetarians who actually complain that a restaurant doesnt offer them a meat-free option alongside cheese or eggs dont seem to be on a cruelty-free path. If they are genuinely upset by the thought of eating even a single meal that doesnt include any animal cruelty, are they really concerned about animal suffering, or do they just want a compassionate identity tag without making sincere changes?

For this vegan, meat-eaters who havent really thought about the awful truths of animal suffering are far less baffling than vegetarians who complain that they might have to eat a meal that is free of the stolen milk of a traumatised, exploited dairy cow.

Originally posted here:

Vegetarians don't seriously care about animals going vegan is the only option - iNews

To learn more about the global trends impacting the future of market research, download our latest sample Report.

As per Technavio, the new product launches will have a positive impact on the market and contribute to its growth significantly over the forecast period. This research report also analyzes other significant trends and market drivers that will influence market growth over 2022-2026.

Infant Nutrition Market: Product Insights and News

Find additional highlights on the growth strategies adopted by vendors and their product offerings,Read our latest Sample Report.

Infant Nutrition Market: Segmentation Analysis

The online segment's share of the infant nutrition market will expand significantly. Business-to-business (B2B) and business-to-consumer (B2C) operations are supported through online and e-commerce channels. For practically all forms of retail services, e-commerce has become a growing trend. Due to their hectic schedules, many nowadays do not have time to purchase at actual retail stores. As a result, they choose to shop online rather than go to a physical store because it is more convenient. During the projected period, the convenience given by internet buying will fuel the infant nutrition market growth.

Technavio's sample reports contain multiple sections of the report, such as the market size and forecast, drivers, challenges, trends, and more.Request the latest sample report

Some of the key topics covered in the report include:

One of the primary infant nutrition market trends contributing to market growth isnew product releases. Clinical trials and obtaining regulatory approval for infant formulae from regulatory authorities such as the US FDA are becoming increasingly important to vendors around the world. Intense market rivalry is expected to force existing vendors to expand their market presence. During the forecast period, such activities will propel the global infant nutrition market forward.

One of the reasons limiting the infant nutrition market's growth is the need for lactose-free and allergy-free baby food. Lactose intolerance affects babies who are unable to digest lactose. Lactose-free infant food and products have a limited market penetration due to a lack of awareness of the benefits of such items. Parents avoid buying almond-based, soy-based, and hazelnut-based infant foods and other non-dairy products produced from almonds, soy, and hazelnut because of these factors. This makes the growth of the infant feeding market difficult.

Download the sample Reportfor highlights on market Drivers & Challenges affecting the Infant Nutrition Market.

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Infant Nutrition Market Scope

Report Coverage

Details

Page number

120

Base year

2021

Forecast period

2022-2026

Growth momentum & CAGR

Accelerate at a CAGR of 7.73%

Market growth 2022-2026

$ 17.66 billion

Market structure

Fragmented

YoY growth (%)

5.3

Regional analysis

North America, Europe, APAC, South America, and Middle East and Africa

Performing market contribution

North America at 34%

Key consumer countries

US, Canada, China, India, and Germany

Competitive landscape

Leading companies, Competitive strategies, Consumer engagement scope

Key companies profiled

Abbott Laboratories, Arla Foods amba, Beingmate Co. Ltd., Bellamys Australia LTD, Campbell Soup Co., Dana Dairy Group, Danone SA, Glanbia Plc, Gujarat Cooperative Milk Marketing Federation, Hero Group, HiPP GmbH and Co. Vertrieb KG, Inner Mongolia Yili Industrial Group Co. Ltd., Mead Johnson and Co. LLC, Meiji Holdings Co. Ltd., Nestle SA, Parents Choice Infant Formula, Perrigo Co. Plc, Royal FrieslandCampina NV, Synutra International Inc., and The Kraft Heinz Co.

Market dynamics

Parent market analysis, Market growth inducers and obstacles, Fast-growing and slow-growing segment analysis, COVID 19 impact and recovery analysis and future consumer dynamics, Market condition analysis for forecast period

Customization purview

If our report has not included the data that you are looking for, you can reach out to our analysts and get segments customized.

Table of Contents

1 Executive Summary

2 Market Landscape

3 Market Sizing

4 Five Forces Analysis

5 Market Segmentation by Distribution Channel

6 Customer Landscape

7 Geographic Landscape

8 Drivers, Challenges, and Trends

9 Vendor Landscape

10 Vendor Analysis

11 Appendix

About Us:

Technavio is a leading global technology research and advisory company. Their research and analysis focus on emerging market trends and provides actionable insights to help businesses identify market opportunities and develop effective strategies to optimize their market positions. With over 500 specialized analysts, Technavio's report library consists of more than 17,000 reports and counting, covering 800 technologies, spanning across 50 countries. Their client base consists of enterprises of all sizes, including more than 100 Fortune 500 companies. This growing client base relies on Technavio's comprehensive coverage, extensive research, and actionable market insights to identify opportunities in existing and potential markets and assess their competitive positions within changing market scenarios.

ContactTechnavio ResearchJesse MaidaMedia & Marketing ExecutiveUS: +1 844 364 1100UK: +44 203 893 3200Email:[emailprotected]Website:www.technavio.com/

SOURCE Technavio

Original post:

Infant Nutrition Market| Growing Demand for Vegan and Organic Baby Food to Boost the Market Growth | Technavio - PR Newswire

With nearly five million visitors every year, Yellowstone National Park is one of the countrys most popular summertime destinations. But this year, tourists will be dazzled by more than the Grand Prismatic Springs. The national park is adding vegan products to its general store and lodges that are made with the help of fungithat was discovered at the park.

Chicago-based Natures Fynd developed the Fy Protein a nutritional fungi protein with all 20 amino acids, rich in fiber, minerals, and vitamins from a microbe that founder and scientist Mark Kozubal, Ph.D., found in 2008 at Yellowstone. The Fy Protein is the central ingredient in the company's selection of breakfast sausage patties and dairy-free cream cheeses. The plant-based products use a proprietary microbial fermentation process that is significantly more environmentally friendly than traditional animal agriculture.

Yellowstone guests will be able to try the innovative meat alternative at seven hotels and lodges around the national parkthis summer.Natures Fynds meatless sausage will first be available at breakfast buffets, andeventually, guests will be able to order breakfast bowls that feature the vegan crumbles. The company will also distribute its vegan cream cheese, featuring both Original and Chive & Onion flavors. The cream cheese and sausages will be available for purchase at five general stores around the park.

Yellowstone guests will be able to find the microbial protein at Canyon Lodge, Roosevelt Lodge, Old Faithful Snow Lodge, Old Faithful Inn, Mammoth Hot Spring Hotel, Grant Village, and Lake Yellowstone Hotel.

Were truly having a full-circle moment here at Natures Fynd. Feeding our growing population in the face of the climate crisis is crucial, and without our initial research with Yellowstone National Park, we wouldnt have been able to become part of the solution with Fy Protein, Co-Founder and CEO at Natures Fynd Thomas Jonas told VegNews. Its quite remarkable that now our delicious, vegan foods made with Fy are available at the Parkit truly speaks to the power of nature and science coming together to nourish people and the planet for generations to come.

While researching fungal life for NASA at Yellowstone, Kozubal encountered the microbe which would eventually used to develop the Fy Protein ingredient. The microbe called Fusarium strain flavolapis was isolated and collected without harming the parks ecosystem. Kozubal and his team at Natures Fynd developed the fermentation technology to produce large quantities of the fungal microbe to create protein isolates that can effectively replicate the taste, texture, and nutritional profile of traditional meat and dairy.

Its easy to feel overwhelmed and helpless about climate change, Natures Fynd Chief Marketing Officer Karuna Rawal told VegNews. We know that changing our current food system is hard work and demands innovative solutions, but we also know that changing how we eat is something every single one of us can do to mitigate the impact of climate change.

When visiting Yellowstone National Park, its important that people see the opportunity to help the planet, not harm. We want our consumers to share in our optimism about the future of our planet and preserve the very place theyre visiting. Thats why were thrilled that our delicious, vegan foods made with Fy, our nutritional fungi protein, will be available to park goers.

Natures Fynd is partnering with Yellowstone Forever the official non-profit partner of Yellowstone for the national parks 150-year anniversary. The company donated to the organization and will help sponsor the sesquicentennial celebration. The celebration will also include the 15th Biennial Scientific Conference on the Greater Yellowstone Ecosystem which will last until May 18th.

The fungus-based sausage just launched at Whole Food Markets in 10 states ahead ofthe Yellowstone announcement. The company revealed that it intends to continue expanding as its sustainable product becomes more popular. Currently, customers can also find the meatless sausage at Berkley Bowl in California, Fairway Markets in New York City, and Marianos in Chicago.

Natures Fynd is one of the latest companies to join a growing microbial movement. Microbial fermentation is noted as one of the most sustainable methods of developing meat alternatives. This month, a study revealed that replacing 20 percent of conventional animal agriculture with microbial-based meat such as mycoprotein (fungus-based) production could cut deforestation by 50 percent. The staggering statistic emphasizes how environmentally helpful this innovative process could be as the global population nears 10 billion people.

Companies including MyForest Foods and Meati have turned to mycoprotein due to its minimal environmental footprint and its nutritional density. Quorn another meatless brand that uses mycoprotein claimsthat its mycelium-based products' carbon footprint is at least 10 times lower than beef.

We have relied for over 11,000 years on a small group of animals and plants to feed ourselves but as planetary resources become scarcer with the impact of climate change and our population heading toward 10 billion, we need new solutions, Jonas said.

For more plant-based happenings, visit The Beet's News articles.

Excerpt from:

Yellowstone is Serving Vegan Meat Made From a Protein in the Park - The Beet

I had my first piece of vegan cheesecake last week, and oddly enough, it was during a trip to Kansas City for the Animal Agriculture Alliance Stakeholders Summit.

You read that correctly, but just to clarify, it wasnt while attending the actual event. Nor was it fully intentional.

The summit is one of my favorite events because it brings together people from a wide variety of sectors, including broiler, turkey, egg, pork, beef, dairy, lamb and goat. And at this event, they all learn to advocate for each other. Plus, you wont likely eat any funky food. The main course will always involve some sort of flavorful animal protein.

It was a several-hour drive, so I pretty much did my daily routine, took care of a few things outside of work, and hopped in my truck to head to Kansas City without first changing clothes.

While I normally arrive in time for the welcome reception, that wasnt the case this year. I checked in, then plopped down in the hotel room for a while. When I decided to get some supper, I figured pretty well everyone I knew had already eaten, so I went to check out restaurants within walking distance of the hotel.

I saw a place called True Food Kitchen. I didnt know exactly what True Food meant, even though I had a hunch. But I thought what the heck.

Like I said, I didnt change out of my casual clothes. So when I went in, I was wearing boots, faded jeans, a belt with a rodeo buckle, a cowboy hat and a t-shirt that showed support of an obviously small town high school sports team. As you can suspect, I was the only person dressed like that in there.

But nobody stared, and the staff was courteous. I ordered a grass-fed beef burger, a side of potatoes and a blackberry lemonade. I dont feel like the beef I eat has to have that label, but a burger did sound good. And it was.

The waitress came back by to ask me if I needed anything else. With no menu in front of me, I asked what they had for dessert. She rattled off several choices, including (something-something) cheesecake. I didnt catch what the something-something was, but cheesecake sounded good, so I told her Id have the cheesecake.

She brought it out, and the flavor wasnt bad, but the texture was odd and the crust was difficult to get a fork through. Not the best cheesecake, but nothing I would send back. The waitress swung by and asked my how my vegan cheesecake was.

My response: Thats vegan cheesecake? I didnt know you could make cheesecake without cattle.

She just laughed. I acknowledged that it wasnt too bad.

But I wondered: Did she see how I was dressed and deliberately mumble when she said the something-something that preceded cheesecake, or is it just that too many years of driving tractors, playing loud music and using power tools have taken a toll on my hearing?

The next morning, before entering the convention room where the summit sessions were held, I saw Steve Olson, one of the summit speakers who Ive known for several years and consider a friend. We talked about a few things, and I shared my story about the vegan cheesecake and the irony of it all.

Then when Olsons session started, he had us hold several discussion at our tables. And the cheesecake topic came up during our table discussion. One woman at my table represented the dairy industry. She said she didnt oppose people using non-dairy milk products and wanted consumers to have a choice. But she did note that she would not eat vegan cheesecake herself.

Another person at the table who represented the beef industry wondered if maybe people at these restaurants talk up vegan items because thats what they think the consumers want. She was probably right in some instances, but I told her how I was dressed and that that may not have been the case in my particular situation.

But my takeaway from the whole experience is this: I could have made my comment about not knowing you could make cheesecake without cattle in a snarky or condescending tone of voice, but I did so in a tone of surprise or curiosity. Not to toot my own horn, but I think I handled the situation properly. This waitress saw someone who clearly wasnt pro-vegan, but was willing to give such a product a try to supplement a meal of animal protein. She cordially thanked me for dining there, and I cordially thanked her for waiting on me.

Multiple companies who produce both plant-based and animal-based protein foods have said their entries into the plant-based sector werent about replacing animal proteins with plant-based proteins, but rather complement or supplement each other.

And when a restaurant that wants to appeal to vegetarians or vegans sees someone eating both types of protein, that could be what it takes to make sure that at least some animal proteins remain on the menu.

Read more here:

Vegan cheesecake ahead of the animal agriculture event - WATTAgNet Industry News & Trends

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Last week, 82-year-old actor James Cromwell (Uncle Ewan on Succession) glued his hand to a Starbucks counter in NYC. That its something Ewans grandson Greg would do by accident on the show is only coincidental: It was the environmentalist Cromwells way of protesting the coffee chains upcharge for plant-based milks.

While most people probably arent concerned about what the human star of Babe: Pig in the City sticks himself to, Cromwells glue-in highlights a reality for vegans and those with dairy allergies: Things tend to cost a lot more.

In January, Starbucks stores in the UK made all dairy alternatives free. But in the US, Starbucks locations typically charge an additional 70 cents for nondairy options. Thinking broadly about the cost of (essentially) blending oats and water versus the cost of raising a cow to maturity, the pricing may seem odd. And its not just Starbucks charging a premium, either.

Across the industry, the retail price of nondairy, plant-based milk is around twice the price of dairy milk, according to Mintec, which analyzes food commodity costs. So whats keeping those oat milk prices high? A few things:

But while those factors may help explain why plant-based milks are expensive, they dont fully spell out why dairy milk is so cheap. That has a lot to do with massive government subsidies that the US dairy industry receives each year. In 2015, Big Milk received $22.2 billion in direct and indirect subsidies. A 2018 Canadian study found that 73% of US dairy producers revenue came from government support.

Zoom out: While around 36% of Americans are lactose intolerant (a condition that predominantly affects people of color), the US is still living in its Got Milk? era. Given that the carbon footprint of cow milk is about 3x that of alternatives like oat milk, environmental advocates like Cromwell are hoping that removing cost burdens will lead to more people giving nondairy options a chance.MK

More here:

'Succession' actor's protest highlights the vegan upcharge - Morning Brew

Founded by Disha Singh and Pradeep Krishnakumar, batchmates at IIM Ahmedabad, Zouk is a direct-to-consumer (D2C) brand for bags, wallets and accessories all made of PETA-certified vegan leather. Singh says the idea of Zouk was born when she visited Kutch for an IIMA course; she saw that her friends loved the local handicraft items but did not buy any as they felt they were not functional and durable. But why vegan leather? And what is vegan leather? Lounge spoke to Singh to find out:

What was the motivation behind launching a brand of vegan leather products in the Indian market? Is there enough awareness about veganism, or enough number of people rejecting leather?

We started Zouk as a vegan brand after seeing some horrifying videos of how animal-based leather is made. I decided that I dont want to put my name and my lifes work into this. We researched and found the right material which is cruelty-free and still is stylish and functional, to create the products we wanted.

Awareness was super low in the beginning. I distinctly remember one of our early Instagram posts, where a user commented saying how can bags be vegan. From there on, today, many of our customers are proud to be carrying a responsible product.

At the same time, there are many leather alternatives in India such as handcrafted cloth bags and other products. Where does vegan leather stand in this spectrum in terms of price, durability, aesthetics etc?

Vegan bags definitely have a standout charm when it comes to aesthetics compared to alternatives like cloth bags. At Zouk, we are able to deliver great look and feel plus ensure durability. In fact, we conduct lab tests to check for strength, across multiple parameters relevant to usage, to ensure this durability. Even today, we keep getting compliments from customers who bought their Zouk bag two years ago and are still carrying it along.

Can you explain what IS vegan leather? How is it made?

This is a very interesting one. We started by really understanding why animal-based leather is used in bags. As an engineer by background, I had this habit of breaking down things into simpler items. I understood that leather had two key properties. It had flexibility, so that it can be stitched in different shapes. It also had certain strength properties on the outside, which allowed for bags to withstand the wear and tear of daily usage.

Hence, we worked with select specialized vendors to chemically replicate this in a proprietary manner. So, our vegan leather has the same flexibility and exterior durability to ensure our bags last for a reasonable period of time. We keep researching and experimenting with superior forms of this vegan leather, thus improving our product further.

How is vegan leather to work with? What are some its features in comparison to leather and other materials usually used for these products, like say canvas?

Given we replicated the key properties of animal leather, it is very similar to work with. Another key feature of our Zouk products is the use of Indian prints on fabric. Given our products are handmade, we have worked with our artisans to come up with the right techniques to infuse our vegan leather and Indian prints.

What made you decide on making your brand a D2C one? How do you see the growth of D2C companies in India -- what are some of the advantages and challenges?

At Zouk, our first category of focus was bags. We were creating an India-inspired collection in a category dominated by Western-looking bags. So, we needed a channel that would allow us to share our story. Why proudly Indian, why the use of ikat, why vegan amongst others. The D2C channel really allowed us to do that. From scratch, we were able to reach 1.5L+ happy customers, who have supported us on this mission. We have over 150K followers on Instagram, who have followed our journey. All this has been possible, thanks to the power of social media that a D2C brand like ours could leverage. It has also allowed us to create a pan-India brand at a fraction of the cost of a traditional brand. If we would have taken an offline route, we would have been just a Mumbai-based boutique brand.

The key challenge ahead for D2C brands now would be to build large businesses that can IPO in the stock market. I am confident many brands are going to do that in the coming years.

Originally posted here:

Can vegan leather be a responsible alternative to cruelty? - Mint Lounge

Veg Capital announces an investment in vegan ready meal startup Jam n Vegan. The brand produces a range of culturally inspired dishes inspired by chef Kyle Parchments world travels and has already gained a following in the UK, racking up over 1000 positive reviews.

We have big visions for the future of Jam n Vegan and are thrilled to be joining this journey, Matthew Glover

The brands continually expanding range includes both traditional and unfamiliar dishes from around the world with a vegan twist, including Jackfruit Mutton with Rice and Peas, Drunken Laska Noodles (pictured below), Tuk Tuk Tikka, Thai Mango Curry, This is Not Butter Chicken, East African Bean Stew with Jollof Rice, and Caribbean Mac n Cheez with Jerk Crumb.

Veg Capital led the seed round with a 200,000 investment and will join the board to help Parchment to expand his team, starting with a marketing manager to further grow the brand and expand reach, and diversify routes to market to bring retail and food service distribution in addition to the current D2C home delivery service.

Says Veg Capital co-founder and MD Matthew Glover: Kyle has managed to capture a mood with his range; it is a true celebration of our world of wonderful and diverse cultures. And just as importantly, he is a master of flavour, working his magic to create dishes that are both unique and delicious.

Glover adds, At Veg Capital we have all been inspired by how Kyle has overcome the odds to build his company from his mums kitchen to where it is now. We have big visions for the future of Jam n Vegan and are thrilled to be joining this journey.

Kyle Parchment is excited about his brands new direction: I may not have been dealt the best cards in life, but I was brought up to have the deepest respect for culture, and I want to honour this with my food, and prove that with passion, dedication, and determination, the sky is the limit. Im so excited to welcome Veg Capital into the Jam Fam and am bursting with ideas to celebrate all the beautiful differences in the world through taste, sound, and vision.

Read more:

Veg Capital Invests in Young Chef's World Cuisine Inspired Vegan Ready Meals - vegconomist - the vegan business magazine - vegconomist - the vegan...