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This breakfast product looks, feels & sort of tastes like egg — but it's not - Vimarsana News

This breakfast product looks, feels & sort of tastes like egg — but it's not

What looks like that tasty breakfast dish may not always be what it appears to be.

Eat Just Is Getting Ready for a $3 Billion IPO, Says an Investor - Vimarsana News

Eat Just Is Getting Ready for a $3 Billion IPO, Says an Investor

Maker of plant-based egg favorite Just Egg is speculated to be going public on the stock market by the end of 2021 or early 2022, eyeing a $3 billion IPO. According to one of the companies leading investors, Eat Just is likely to go public in Q4 of 2021 with a $1 billion increase from Bloomberg’s initial valuation of $2 billion from last October. Currently, the stock prices remain unknown, but investors can anticipate that Eat Just will continue to move forward. Last August, CEO and co-founder Josh Tetrick discussed the potential IPO with Reuters. Tetrick claimed that once the company re...

Eat for the Earth: Meatless meat and plant-based food options in Singapore - Vimarsana News

Eat for the Earth: Meatless meat and plant-based food options in Singapore

The next time you order in from Madame Fan at JW Marriot Singapore South Beach you might find yourself nibbling on cultured chicken when you pick a steamed chicken dumpling or a chicken salad. Last May, the modern Cantonese restaurant became the first restaurant in the world to replace conventional chicken with Good Meat cultured chicken, even if it does...

The dairy companies also present in the dairy-free market - Vimarsana News

The dairy companies also present in the dairy-free market

Just-food rounds up what the world's leading dairy businesses are providing in the dairy-free product area.

EggField: Clean label start-up mimics the functionality of eggs with plants - Vimarsana News

EggField: Clean label start-up mimics the functionality of eggs with plants

Zurich-based EggField is working to disrupt the conventional egg ingredient sector with alternatives that ‘use very few ingredients’. “Functionality comes before everything,” co-founder Silvan Leibacher tells FoodNavigator.