1. World-First Animal-Free Liquid Egg: Californian food producer The Every Company has created a liquid egg product without the involvement of any feathered friends. Developed using an animal-free ovalbumin and yeast-based precision fermentation, the eco-aligned Every Egg delivers 8g of protein per serving, as well as zero cholesterol or saturated fat.
2. ‘Skin-On’ Wings: UK alt-meat producer This has partnered with Scottish brewery and pub chain BrewDog to launch Europe’s first ‘skin-on’ vegan chicken wings. They’re manufactured from pea and soy protein and coated in a crispy-seaweed-based ‘skin’ to simulate the crunchy multi-layered texture and mouthfeel of biting into the real deal. Rather than using a replica of white meat, the brands chose to bring a “darker cut” to market to mirror the genuine article.
![Stylus](https://stylus-prod-cdn.azureedge.net/media/jbpb1egg/stylus_logo.png?anchor=center&mode=crop&rnd=132912987322500000)
1. World-First Animal-Free Liquid Egg: Californian food producer The Every Company has created a liquid egg product without the involvement of any feathered friends. Developed using an animal-free ovalbumin and yeast-based precision fermentation, the eco-aligned Every Egg delivers 8g of protein per serving, as well as zero cholesterol or saturated fat.
2. ‘Skin-On’ Wings: UK alt-meat producer This has partnered with Scottish brewery and pub chain BrewDog to launch Europe’s first ‘skin-on’ vegan chicken wings. They’re manufactured from pea and soy protein and coated in a crispy-seaweed-based ‘skin’ to simulate the crunchy multi-layered texture and mouthfeel of biting into the real deal. Rather than using a replica of white meat, the brands chose to bring a “darker cut” to market to mirror the genuine article.
Whole-cut animal meat products, such as chicken wings and legs, have a complex three-dimensional architecture in which protein fibres are bound together by a network of connective tissue and intramuscular fat. This structure provides juiciness and incredible texture when eaten – which we’ve now been able to mimic.
Whole-cut animal meat products, such as chicken wings and legs, have a complex three-dimensional architecture in which protein fibres are bound together by a network of connective tissue and intramuscular fat. This structure provides juiciness and incredible texture when eaten – which we’ve now been able to mimic.
Luke Byrne R&D Director, This (via Vegconomist) |
![](https://stylus-prod-cdn.azureedge.net/media/nhdk5qcn/the-every-company_3.jpg?anchor=center&mode=crop&rnd=133499832253970000&width=368&height=490.66666666666663)
The Every Company
![](https://stylus-prod-cdn.azureedge.net/media/vtjnrbgz/theeverycompany_1702137545_3254088041227877271_46978947168.jpg?anchor=center&mode=crop&rnd=133499831754770000&width=368&height=490.66666666666663)
The Every Company
![](https://stylus-prod-cdn.azureedge.net/media/uslffmzb/the-every-company.jpg?anchor=center&mode=crop&rnd=133499832148170000&width=368&height=490.66666666666663)
The Every Company
![]() The Every Company | ![]() The Every Company | ![]() The Every Company |
![](https://stylus-prod-cdn.azureedge.net/media/e0cnwk4m/this-x-brewdog.jpeg?anchor=center&mode=crop&rnd=133499832503230000&width=1246&height=701)
This x BrewDog
3. Two-Toned ‘Turkey’ Meat: For Christmas 2023, British supermarket chain Asda retailed a two-toned ‘turkey’ product called OMV! Vegan No Turkey. This enabled consumers to choose between the white or dark meat, just as one would when eating an actual turkey. Made using a blend of soya, wheat and pea proteins, the commercial availability of such a sophisticated product is a big step forward in the taste experience of everyday and celebratory alt-protein products. See also Celebratory Food & Drink Trends: The New Decadence.
4. ‘Bone-In’ Ribs: Slovenian food tech start-up Juicy Marbles (one of Stylus’ Changemakers for 2024) has designed ‘bone-in’ plant-based ‘ribs’ – offering the joy of eating meat off the bone. The ‘bones’ are made from soy-based plant protein and, according to the company, contain as much protein as beef jerky. The company is also known for creating the world’s first plant-based fillet mignon and the largest piece of plant-muscle to date.
3. Two-Toned ‘Turkey’ Meat: For Christmas 2023, British supermarket chain Asda retailed a two-toned ‘turkey’ product called OMV! Vegan No Turkey. This enabled consumers to choose between the white or dark meat, just as one would when eating an actual turkey. Made using a blend of soya, wheat and pea proteins, the commercial availability of such a sophisticated product is a big step forward in the taste experience of everyday and celebratory alt-protein products. See also Celebratory Food & Drink Trends: The New Decadence.
4. ‘Bone-In’ Ribs: Slovenian food tech start-up Juicy Marbles (one of Stylus’ Changemakers for 2024) has designed ‘bone-in’ plant-based ‘ribs’ – offering the joy of eating meat off the bone. The ‘bones’ are made from soy-based plant protein and, according to the company, contain as much protein as beef jerky. The company is also known for creating the world’s first plant-based fillet mignon and the largest piece of plant-muscle to date.
![](https://stylus-prod-cdn.azureedge.net/media/fevahc1g/asda.jpeg?anchor=center&mode=crop&rnd=133499832049130000&width=293.3333333333333&height=293.3333333333333)
Asda
![](https://stylus-prod-cdn.azureedge.net/media/q01hvvmv/juicy-marbles_2.png?anchor=center&mode=crop&rnd=133499832685500000&width=293.3333333333333&height=293.3333333333333)
Juicy Marbles
![](https://stylus-prod-cdn.azureedge.net/media/m2zlgzrm/juicy-marbles.png?anchor=center&mode=crop&rnd=133499832605470000&width=293.3333333333333&height=293.3333333333333)
Juicy Marbles
![]() Asda | ![]() Juicy Marbles | ![]() Juicy Marbles |
5. 3D-Printed Eel: Providing a more sustainable way to enjoy eel, Israeli biotech start-up Steakholder Foods has recently succeeded in creating the world’s first 3D-printed version. To produce this edible, plant-based materials were bioprinted into an eel-like shape, but in future, the company hopes to incorporate cultured eel cells into the recipe. The product’s visual and textural likeness to real eel is a huge success.
Although eel may not seem an obvious ‘go-to’ for plant-based product development, the global eel market was estimated to be worth $4.3bn in 2022, and is expected to reach $4.8bn by 2028 (3DNatives, 2023). Alongside this, many consumed eels are overfarmed, causing the risk of extinction for numerous species.
5. 3D-Printed Eel: Providing a more sustainable way to enjoy eel, Israeli biotech start-up Steakholder Foods has recently succeeded in creating the world’s first 3D-printed version. To produce this edible, plant-based materials were bioprinted into an eel-like shape, but in future, the company hopes to incorporate cultured eel cells into the recipe. The product’s visual and textural likeness to real eel is a huge success.
Although eel may not seem an obvious ‘go-to’ for plant-based product development, the global eel market was estimated to be worth $4.3bn in 2022, and is expected to reach $4.8bn by 2028 (3DNatives, 2023). Alongside this, many consumed eels are overfarmed, causing the risk of extinction for numerous species.
![](https://stylus-prod-cdn.azureedge.net/media/2ixhlo24/steakholder-foods_2.jpeg?anchor=center&mode=crop&rnd=133499831881800000&width=440&height=248)
Steakholder Foods
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Steakholder Foods
![]() Steakholder Foods | ![]() Steakholder Foods |