SHANGHAI, 11 MAY 2022: Plant-based chicken brand Haofood today announced a new partnership with leading Chinese convenience store Lawson where customers will gain greater access to its products. Starting today, Haofood’s all-new satay nugget on a stick will retail at 2,300 Lawson stores in China. “I am thrilled to be partnering with Lawson and look forward to bringing a different experience to our customers with our new satay nugget on a stick. At Haofood, our goal is to make plant-based … [Read more...] about Plant-based Chicken Brand Haofood Elevates Presence Through Partnership with Leading Convenience Store Chain Lawson
plant-based ingredients
MycoTechnology Partners with Oman Investment Authority to Target Alternative Protein Opportunity
Oman Investment Authority (OIA) and MycoTechnology, Inc. have established a groundbreaking joint venture that will use locally-grown dates to produce high-quality mushroom-based protein. The two parties will collaborate on building a state-of-the-art production facility in Oman to scale up and commercialize this novel source of nutritious, sustainable protein. It represents the next generation of innovation driven by MycoTechnology’s proprietary fermentation platform, which harnesses mushroom … [Read more...] about MycoTechnology Partners with Oman Investment Authority to Target Alternative Protein Opportunity
Singapore Institute of Technology, Agrocorp International collaborate for plant-based food innovation
The Singapore Institute of Technology (SIT) and Agrocorp International have launched a research programme to further studies on plant-based food alternatives. This programme will leverage science and technology to also improve ingredient extraction from plant feedstocks. The 4-year collaboration is expected to yield Singapore’s first Research & Development (R&D) platform for extraction and processing capabilities. Traditional methods of extraction are typically high cost, with low … [Read more...] about Singapore Institute of Technology, Agrocorp International collaborate for plant-based food innovation