Lovely Day Foods is a European food biotech company creating bio-identical proteins derived from precision fermentation. They are focused on developing sustainable and ethical food alternatives by decoupling food production from traditional agriculture and farming. Their first product, Perfeggt, is a plant-based liquid egg alternative made from proteins and lipids of various plants. It aims to replicate the taste, texture, and versatility of traditional eggs.

Perfeggt

Lovely Day Foods

We founded Perfeggt to develop mouth watering and delicious chicken-free eggs – and build a food system that is kind to people, animals, and the planet. 
Our first product, Perfeggt Original, is a liquid egg alternative based on pea proteins. It’s simply delicious and has that classic fluffy egg-like texture to make dishes such as perfect scrambled, pancakes, pasta carbonara, waffles or French Toast. Loved by chefs and customers for its taste and versatility, you’ll find Perfeggt on the menu of coffee shops, restaurants and hotels all over Germany.

Foodspring

JustSpices

Mymuesli

Albert Schmidbauer

Deepali Nangia

Eric Quidenus-Wahlforss

Kağan Sümer

Lea-Sophie Cramer

Ronny Shibley

Verena Pausder

Cheers to a fantastic beginning of the week, as we serve  you the latest updates on the future of food! 🌟

1️⃣ Three months after becoming the joint-first company to gain regulatory approval for cultivated meat in the US, California-based Upside Foods has announced a new commercial-scale manufacturing plant near Chicago. The new facility will begin producing ground cell-cultured chicken products, with an initial capacity of millions of pounds per year.

2️⃣ The U.S. state of California is taking action against "major polluters" ExxonMobil, Shell, BP, ConocoPhillips, Chevron and the industry association American Petroleum Institute. The statement of claim is 135 pages long.

3️⃣ What’s thought to be the world’s first 3D printed vegan salmon filet has hit supermarket shelves in Germany and Austria. Austrian plant-based seafood company Revo Foods has made the filet – named “THE FILET – Inspired by Salmon” – using algae, pea protein, and mycoprotein from Swedish company Mycorena. 

#GoodNews #GoodNewsMonday #Futureoffood #proteintransition #proteintransformation #alternativeproteins

Stay ahead of the curve with the most recent developments in the future of the food industry 👀🌎💚. Wishing you a fantastic start to your week!

1️⃣ The Plant-Based Universities campaign has sent an open letter to university vice-chancellors, catering managers, and student union presidents across the UK, calling for a transition to 100% plant-based catering in UK universities. 

2️⃣ Professor Anwesha Sarkar from the University of Leeds and her scientific team have discovered a simple solution to make plant-based meat more palatable: microgels.

3️⃣ Bain & Company’s inaugural “Global Paper & Packaging Report” shows that 71% of European consumers want to buy sustainable products (source: Circular). 

4️⃣ Président Directeur Général of Carrefour, Alexandre Bompard,  has announced the launch of a plant-based coalition to democratize and develop plant-based alternatives for the market. 

#GoodNews #GoodNewsMonday #Futureoffood #proteintransition #proteintransformation #alterativeproteins

Exciting News! 🚀 Catch our CEO and Co-founder Tanja speaking at ada Lovelace Festival next week Thursday (14th September).

🍽️ Join us for "Food Tech: Taste of Tomorrow. Navigating the Future of Food-Tech" where she'll delve into the fascinating world of alternative proteins together with Olaf Koch (ZINTINUS ) and Yara Hoffmann on the Ada Stage 11:30-12:15.

🔬 Born more than 200 years ago, Ada Lovelace is regarded as a pioneer of computer science envisioning the future of technology way ahead of her time. The Ada Lovelace Festival serves as a premier knowledge and networking platform, bringing together experts, policymakers, decision-makers, visionaries, and anyone passionate about the impact of digital technologies.

Thanks to Verena Pausder, Dr. Miriam Meckel and Léa for creating space for this important topic 💛!

#FoodTech #Innovation #AdaLovelaceFestival #alternativeproteins #foodlove #FutureofFood #Sustainability

Starting the week with some #GoodNews! Times are changing for the better, let's continue to change the world with our fork🍴💛.

1️⃣ GreenVie Foods, a producer of vegan cheese products based in Cyprus, announces it has received four awards at the International Cheese and Dairy Awards 2023, beating dairy products to receive three Golds and a Trophy award spanning multiple categories, despite this being the brand’s first participation at the event (source: vegconomist).

2️⃣ Meat giant Tyson Foods has announced the closure of four of its chicken plants following a decline in demand for some of its products. According to Reuters, the four facilities closing represent 10 percent of its chicken slaughter capabilities. Tyson-linked farms have repeatedly been accused of animal cruelty (source: plantbasednews).

3️⃣ France will increase taxes on flights to invest more in its railways, the country’s Transport Minister Clément Beaune announced this week. The move aims to make train travel more appealing by closing the price gap between airline tickets and train tickets (source: euronews).

4️⃣ In a meeting of the Global Environment Facility's Seventh Assembly in Vancouver, Canada on Thursday, representatives from 185 countries agreed to launch a new global conservation fund, with Canada pledging 200 million Canadian dollars and the United Kingdom contributing 10 million pounds (source: nationofchange.org).


#goodnewsmonday #planetfriendly #plantbasedprotein #greeninnovation #veganinventions #nutritionbreakthrough #foodinnovation #plantbasedfuture #foodbusiness #foodtrend

New Perfeggt team member on board 🙌: Juan Carlos joined us as Food Scientist 🥼 🔬!

Juan Carlo's in-depth scientific expertise in Food Physics and Soft Matter will boost the quality of Perfeggt and allow us to embark on our mission to build a better food system by delivering solutions to the greatest consumer barriers and environmental challenges.

His PhD thesis was about oil structuring using natural oil-in-water emulsions as templates in combination with food grade polysaccharides. Did not quite get that 🧐? Let's put it more straight forward 👉: Carlos objective is in the improvement of the nutritional, functional and sensory properties of our egg substitutes 🥚.

Summary: He is very ready to create a better food system 🌍. Glad to have you Juan 💛!

#teamperfeggt #foodscience #futureoffood #hiring #berlinjobs #joinourmission

📣 Some #goodnews that show we are going in the right direction 🌍💡

1️⃣ Up to now, a rate of 7% has been levied on cow's milk, and 19% on milk substitutes.Politicians from the SPD and Grüne are now calling for taxes on plant-based milk alternatives to be reduced. (source: WDR)

2️⃣ The German government passed the budget for its flagship climate and transformation fund to accelerate the green transition by providing €212 billion to various projects in building renovation, decarbonisation and the industry between 2024 and 2027 ↗️💚. (source: euractiv.de)

3️⃣ 🌱🇩🇪🥦 43% of German consumers have chosen to reduce their meat consumption over the past year! 🐄🐖🐓 This may be because 37% of Germans believe that cutting back on meat is one of the most impactful ways to reduce greenhouse gas emissions! 🌱 (Source: Vegconomist)

4️⃣ In Germany, every fifth Whopper at Burger King is now sold with a plant-based patty. Burger King is considered a pioneer among global fast-food chains in the area of plant-based offerings: Burger King offers a meat-free version of every item on its menu and aims to make half of its menu plant-based by 2030 🍔. #plantbasedfastfood (Source: Vegconomist)




#planetfriendly #sustainableeating #climateaction #noanimalsharmed #climatefriendly #ecofriendly #green #sustainability #savetheplanet #environment #eco #gogreen #eatperfeggt #plantbasedegg #foodtech #veganegg #veganstartup #futurefood #madefromplants #plantbasedprotein #greeninnovation #veganinventions #nutritionbreakthrough #foodinnovation #plantbasedfuture #foodbusiness #foodtrend #innovation #greentech #goodnewsmonday

3 reasons why we have to talk about spent hens 🥚
There is a part of the egg industry that is often overlooked👀 and you might not know about: Spent hens🐓 are egg-laying hens that have reached the end of their laying cycles.

1️⃣ The laying cycle of a commercial laying hen is only 1-2 years long. Then they are removed from the farm due to the decline of egg-laying capacity and egg quality. These hens turn into “spent”, named spent hens. The natural life expectancy of a hen is up to 10 years.

2️⃣ 4.8 billion spent hens are killed per year globally. They are treated as a waste, not a food product because the bird hasn’t been bred specifically to be eaten. Sometimes they are turned into animal feed but many chickens are simply composted or just buried after being euthanized because of their low market value.

3️⃣ Spent hens are often raised in battery cages, which are small and restrictive enclosures used in conventional egg production systems. These cages can lead to various welfare issues, including feather loss, bone fragility, and restricted movement.

Facts like these reaffirm us that what we do is needed 🌱. Our mission: Delicious and nutritious eggs that are kind to our planet and animals 🐓. So the mass productions of chicken eggs is drastically reduced and the animal cruelty of the egg industry comes to an end.

Shoutout to animal welfare organizations and sanctuaries like Hof Butenland (we recently got our chicken sponsorship here) who work tirelessly to rescue and provide a loving retirement for spent hens. They offer these hens a chance to live out the rest of their lives in a safe and caring environment, free from the pressures of commercial egg production.

#eatperfeggt #eggindustry #alternativeproteins #sustainability #givehensabreak

Food for thought💡Check out this eye-opening article by Fast Company on disinformation campaigns targeting alternative meat: 🌱

We often hear people saying that they don’t like plant-based meats because they’re processed. “Why not just serve vegetables?” These sentiments, prevalent on social media, were preceded by ads from the Center for Consumer Freedom, a front group for Big Ag, Big Tobacco, Big Oil. As Fast Company has shown, this is not a coincidence. In order to protect their $1 trillion market against the emergence of an existential threat, the meat industry🥩 managed to convince people that plant-based meats are less healthy, sustainable, and clean than animal products, based on the number of ingredients. 
However, the real focus should be on these important facts driving the need for protein alternatives:

• Animal agriculture is the leading cause of Amazon deforestation and food system carbon emissions 🪵.
• Processed meat is a known carcinogen and red meat a carcinogen.
• Ground beef is legally allowed to contain “pink slime” (meat trimmings and connective tissue treated with ammonia), without listing it on the label 🤢.
• Meat sold in supermarkets contains antibiotic resistant bacteria and feces 💊💩. 

While an ideal world might see us all eating broccoli🥦 and making black bean burgers from scratch, the reality shows a different picture: The CDC reports that on any given day, 1/3 of US adults buy fast food. They are not switching to kale salads anytime soon. For most people, giving up their favourite foods, foods that are easiest and quickest to prepare, foods that their grandmothers made for them, is not realistic. But eating those same foods made with plant-based meat instead of animal-based meat is much more doable. Especially with taste and texture becoming more indistinguishable and the prices coming down 🍔🌎. #changestartsontheplate

Read it here: https://lnkd.in/gzK6Jh8y

#Sustainability #futureoffood #notstopping #alternativeprotein #kindnessontheplate #foodlove

Start your week right! Here are some good news showing that the future of food is already in action 💥

1️⃣ A report by Data Bridge Market Research has predicted that the value of the plant-based egg market will grow from $1.99 billion in 2022 to $9.02 billion in 2030, representing a significant CAGR of 20.78% 🥚🌱 (vegconomist).

2️⃣ Growing investments in precision fermentation and the increasing demand and preference for animal-free dairy, meat, and ingredients are contributing to the growth and expansion of this technology into the F&B, cosmetics, and pharmaceutical industries (vegconomist) 🚀.

3️⃣ According to Plant Based Foods Association, nearly all (95 percent) of operators offering plant-based foods and beverages anticipate sales to increase or remain stable in the coming year. Also, four times as many foodservice operators plan to increase plant-based options in 2023 than to remove them 🍔😋 (vegnews).

4️⃣ Commercial slaughterhouses in Germany produced almost 3.3 million tons of meat in the first half of 2023. This was 5.9% less than in the same period of the previous year. Notably, 9.4% less pork was produced than in the first half of 2022 (vegconomist).

#GoodNewsMonday ☀️ #Starttheweek #goodvibes #futureoffood #alternativeproteins #foodtech #sustainability #animalcruelty

It truly warms our hearts when Perfeggt moments are being shared with us 📸💛!
Thank you for embracing the change in the food industry, for sharing the love and showing your audience that eggs without the hen are delicious and nutritious.  

Also, a big thank you for 4000+ followers! Your rock 🚀!
In the words of Jane Goodall, "One individual cannot possibly make a difference alone. It is individual efforts, collectively, that make a noticeable difference – all the difference in the world!" 🌍 

Together we can put more kindness on our plates and build a brighter, healthier future for our planet, the animals and for us. The time is now to reimagine how we consume eggs ❤️. 

If you have more Perfeggt pictures sitting in your camera roll, we'd love to see👀 them! You can always write us on Instagram @eatperfeggt!

#eatperfeggt #foodlove #togetherwechange #customerlove #UGC #futureoffood #alternativeprotein

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