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Vancouver, BC-based vegan meat company Modern Meat plans to produce up to 100,000 newly launched gyozas in a seven-hour shift. The food manufacturer recently launched its plant-based Modern Gyoza, which it says contains authentic Asian flavors and healthy vegan protein instead of traditional animal protein. “I am extremely excited for the launch of our Modern Gyoza. The gyoza has been a staple food for many families and the flavour profile is authentic and in-line with traditional gyoza,” Modern Meat CEO Tara Haddad said. “The main difference is now we have a focus on the health benefits of a plant-based gyoza.”
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From January 1 to February 4, artisan ice cream chain Salt & Straw will launch its “Vegandulence” series, a menu that celebrates the indulgence of vegan ice cream. While the chain typically offers a few rotating vegan flavors on its regular menu, every January co-founder Tyler Malek shifts focus to offer a wider selection of flavors that incorporate unique bases and mix-ins all made in-house to celebrate plant-based ingredients such as coconut cream, avocado, and hazelnut butter. “We want to reclaim the concept of vegan desserts by leaning into the indulgence and wildly intoxicating diversity of flavors that plant-based ingredients have to offer,” Malek told VegNews.
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Lab-grown chicken made by Eat Just makers of the popular JUST Egg and JUST Mayo will be offered for the first time ever at 1880, a fine-dining restaurant in Singapore, this Saturday. The California brand’s revolutionary meat (called GOOD Meat Cultured Chicken) will star in a three course-meal inspired by cuisines from China, Brazil, and the United States the world’s top chicken-producing countries. “We are honored to host the global launch of Eat Just’s first cultured meat product,” 1880 founder Marc Nicholson said. “This is a revolutionary step towards solving climate change and creating the opportunity to feed the world without overwhelming the planet.”
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Today, new vegan deli Galioto’s opened in New York City, serving plant-based versions of Italian deli classics. Created by the team behind popular vegan restaurant Jajaja Plantas Mexicana, the deli will specialize in a variety of sandwiches, including Impossible meat-based The Meatball Parm, mozzarella-stuffed The Eggplant, and The Portobello featuring dairy-free feta cheese. Galioto’s also offers a selection of pasta dishes and sides such as marinated artichokes, grilled eggplant, and giardiniera. For the morning crowd, a selection of vegan pastries made by Brooklyn-based French bakery L’imprimerie and coffee by local shop Nueva York are also available. In addition to a food menu, the deli sells a variety of Italian pantry items made by local NYC businesses.
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This week, vegan chef Chloe Coscarelli announced on social media that she has prevailed in a four-year-long legal battle over fast-casual vegan chain by CHLOE, which she co-founded in 2015. Shortly after opening the first location in New York City, Coscarelli’s business partner, ESquared, terminated Coscarelli from the by CHLOE brand that bears her name. Ever since, she has been fighting for her rights to the company in lawsuits that included trademark infringement, violation of her right to publicity, and copyright infringement.
“Five years ago, we opened the doors to the very first by CHLOE on Bleecker Street. It was more than a restaurant to me; it was a dream one I poured my entire heart and soul into pursuing,” Coscarelli said on Instagram. “Little did I know that dream would soon become a nightmare. Less than a year after we opened, I was viciously pushed out of the company I founded by my business partner and have been involved in a brutal legal battle