Top 3 Startups of the Week on FoodHack | February W3

Top 3 Startups of the Week on FoodHack | February W3

By
Nicola Spalding
February 19, 2021

This week’s Discovery was all about the bass… the plant-base that is! The majority of the line up was vegan and/or functional, illustrating the massive growth in both of these spaces as consumers become more considerate of their health. We saw chocolate pudding made from oats and gut-friendly granola, but here are your winners:

1. HUJ | Alingsås, Sweden

Source: HUJ

Thinking back even just a handful of years ago, it was often tricky to eat a varied and interesting plant-based diet (unless you did everything from scratch, and kudos to those who have time/mad skills but a lot of people don’t). That’s what prompted the founders of Swedish plant-based brand HUJ to create their own products. They identified a gap in the market and developed a range of plant-based ‘toppings’, which can be used in a variety of ways. Their main focus is flavoured cashew-based cream cheeses, great for sandwiches (though the plain one also makes a top notch cheesecake, if you like to bake), plus a spread which tastes like the filling from a vegetarian pie, made with white beans and chanterelles. Plant-based lunches are definitely more tasty now these guys are around, and given that the global vegan cheese market was worth $1.01Bn in 2019 and will see a CAGR of 12.8% from 2020 to 2027, we think they’re right on the money.

2. Viramino | Bangkok, Thailand

Source: Viramino

When you start eating a plant-based diet, one of the most common concerns from those with opinions (hi mum) is how you’ll manage to get enough protein without meat or dairy. No surprise, then, that the global plant-based protein supplements market is expected to reach $7.08Bn by 2027 (for context, if you hadn’t noticed, that’s seven times what plant-based cheese is worth). Plus, plenty of people try to avoid whey protein, even if not following a plant-based diet, because it can cause digestive issues for those with lactose intolerance. Thailand-based startup Viramino has created a range of plant-based protein powders made with golden pea protein isolate, and has plans to expand into bars, bites and shakes, so watch this space.

3. OnlyEg | Singapore, Singapore

Source: OnlyEg

Eggs are one of the most affordable and convenient forms of animal protein, and the world’s egg production has grown by 25% in a decade to 76.8M tonnes each year, an average of 161 eggs per person on the planet. So imagine the impact of a really convincing plant-based egg substitute. Most versions are liquid blends, which can be used to make scrambled ‘eggs’ or are good for baking, but Singapore food tech Float Foods has created a plant-based whole egg substitute. Comprising legume-based substitutes for both egg yolk and egg white as two distinct components, it looks and behaves exactly like the real thing. Mindblowing.

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This week’s Discovery was all about the bass… the plant-base that is! The majority of the line up was vegan and/or functional, illustrating the massive growth in both of these spaces as consumers become more considerate of their health. We saw chocolate pudding made from oats and gut-friendly granola, but here are your winners:

1. HUJ | Alingsås, Sweden

Source: HUJ

Thinking back even just a handful of years ago, it was often tricky to eat a varied and interesting plant-based diet (unless you did everything from scratch, and kudos to those who have time/mad skills but a lot of people don’t). That’s what prompted the founders of Swedish plant-based brand HUJ to create their own products. They identified a gap in the market and developed a range of plant-based ‘toppings’, which can be used in a variety of ways. Their main focus is flavoured cashew-based cream cheeses, great for sandwiches (though the plain one also makes a top notch cheesecake, if you like to bake), plus a spread which tastes like the filling from a vegetarian pie, made with white beans and chanterelles. Plant-based lunches are definitely more tasty now these guys are around, and given that the global vegan cheese market was worth $1.01Bn in 2019 and will see a CAGR of 12.8% from 2020 to 2027, we think they’re right on the money.

2. Viramino | Bangkok, Thailand

Source: Viramino

When you start eating a plant-based diet, one of the most common concerns from those with opinions (hi mum) is how you’ll manage to get enough protein without meat or dairy. No surprise, then, that the global plant-based protein supplements market is expected to reach $7.08Bn by 2027 (for context, if you hadn’t noticed, that’s seven times what plant-based cheese is worth). Plus, plenty of people try to avoid whey protein, even if not following a plant-based diet, because it can cause digestive issues for those with lactose intolerance. Thailand-based startup Viramino has created a range of plant-based protein powders made with golden pea protein isolate, and has plans to expand into bars, bites and shakes, so watch this space.

3. OnlyEg | Singapore, Singapore

Source: OnlyEg

Eggs are one of the most affordable and convenient forms of animal protein, and the world’s egg production has grown by 25% in a decade to 76.8M tonnes each year, an average of 161 eggs per person on the planet. So imagine the impact of a really convincing plant-based egg substitute. Most versions are liquid blends, which can be used to make scrambled ‘eggs’ or are good for baking, but Singapore food tech Float Foods has created a plant-based whole egg substitute. Comprising legume-based substitutes for both egg yolk and egg white as two distinct components, it looks and behaves exactly like the real thing. Mindblowing.

Become a FoodHack+ member to get unlimited access

  • Access premium publications
  • Get listed on our directory
  • Join a Global Community

This week’s Discovery was all about the bass… the plant-base that is! The majority of the line up was vegan and/or functional, illustrating the massive growth in both of these spaces as consumers become more considerate of their health. We saw chocolate pudding made from oats and gut-friendly granola, but here are your winners:

1. HUJ | Alingsås, Sweden

Source: HUJ

Thinking back even just a handful of years ago, it was often tricky to eat a varied and interesting plant-based diet (unless you did everything from scratch, and kudos to those who have time/mad skills but a lot of people don’t). That’s what prompted the founders of Swedish plant-based brand HUJ to create their own products. They identified a gap in the market and developed a range of plant-based ‘toppings’, which can be used in a variety of ways. Their main focus is flavoured cashew-based cream cheeses, great for sandwiches (though the plain one also makes a top notch cheesecake, if you like to bake), plus a spread which tastes like the filling from a vegetarian pie, made with white beans and chanterelles. Plant-based lunches are definitely more tasty now these guys are around, and given that the global vegan cheese market was worth $1.01Bn in 2019 and will see a CAGR of 12.8% from 2020 to 2027, we think they’re right on the money.

2. Viramino | Bangkok, Thailand

Source: Viramino

When you start eating a plant-based diet, one of the most common concerns from those with opinions (hi mum) is how you’ll manage to get enough protein without meat or dairy. No surprise, then, that the global plant-based protein supplements market is expected to reach $7.08Bn by 2027 (for context, if you hadn’t noticed, that’s seven times what plant-based cheese is worth). Plus, plenty of people try to avoid whey protein, even if not following a plant-based diet, because it can cause digestive issues for those with lactose intolerance. Thailand-based startup Viramino has created a range of plant-based protein powders made with golden pea protein isolate, and has plans to expand into bars, bites and shakes, so watch this space.

3. OnlyEg | Singapore, Singapore

Source: OnlyEg

Eggs are one of the most affordable and convenient forms of animal protein, and the world’s egg production has grown by 25% in a decade to 76.8M tonnes each year, an average of 161 eggs per person on the planet. So imagine the impact of a really convincing plant-based egg substitute. Most versions are liquid blends, which can be used to make scrambled ‘eggs’ or are good for baking, but Singapore food tech Float Foods has created a plant-based whole egg substitute. Comprising legume-based substitutes for both egg yolk and egg white as two distinct components, it looks and behaves exactly like the real thing. Mindblowing.

This week’s Discovery was all about the bass… the plant-base that is! The majority of the line up was vegan and/or functional, illustrating the massive growth in both of these spaces as consumers become more considerate of their health. We saw chocolate pudding made from oats and gut-friendly granola, but here are your winners:

1. HUJ | Alingsås, Sweden

Source: HUJ

Thinking back even just a handful of years ago, it was often tricky to eat a varied and interesting plant-based diet (unless you did everything from scratch, and kudos to those who have time/mad skills but a lot of people don’t). That’s what prompted the founders of Swedish plant-based brand HUJ to create their own products. They identified a gap in the market and developed a range of plant-based ‘toppings’, which can be used in a variety of ways. Their main focus is flavoured cashew-based cream cheeses, great for sandwiches (though the plain one also makes a top notch cheesecake, if you like to bake), plus a spread which tastes like the filling from a vegetarian pie, made with white beans and chanterelles. Plant-based lunches are definitely more tasty now these guys are around, and given that the global vegan cheese market was worth $1.01Bn in 2019 and will see a CAGR of 12.8% from 2020 to 2027, we think they’re right on the money.

2. Viramino | Bangkok, Thailand

Source: Viramino

When you start eating a plant-based diet, one of the most common concerns from those with opinions (hi mum) is how you’ll manage to get enough protein without meat or dairy. No surprise, then, that the global plant-based protein supplements market is expected to reach $7.08Bn by 2027 (for context, if you hadn’t noticed, that’s seven times what plant-based cheese is worth). Plus, plenty of people try to avoid whey protein, even if not following a plant-based diet, because it can cause digestive issues for those with lactose intolerance. Thailand-based startup Viramino has created a range of plant-based protein powders made with golden pea protein isolate, and has plans to expand into bars, bites and shakes, so watch this space.

3. OnlyEg | Singapore, Singapore

Source: OnlyEg

Eggs are one of the most affordable and convenient forms of animal protein, and the world’s egg production has grown by 25% in a decade to 76.8M tonnes each year, an average of 161 eggs per person on the planet. So imagine the impact of a really convincing plant-based egg substitute. Most versions are liquid blends, which can be used to make scrambled ‘eggs’ or are good for baking, but Singapore food tech Float Foods has created a plant-based whole egg substitute. Comprising legume-based substitutes for both egg yolk and egg white as two distinct components, it looks and behaves exactly like the real thing. Mindblowing.