Vegan food tech developer Vgarden has announced the global launch of its line of alt-meat deli products made from plant-based ingredients, in partnership with Tiv Taam, am Israel-headquartered supermarket chain and delicatessen meat producer.
Vgarden says the partnership with Tiv Taam will help boost its production capacity as it sets its sights on the US market. Last September, in Australia, Vgarden teamed with Cale & Daughters – a vegan market specialist – to start producing plant-based cheese and alt-meats.
The vegan deli alt-meats contain no soy, are low in carbs and are made with pea protein and coconut oil. They boast up to 26.5 per cent protein by weight.
The range can be cold-stored for up to six months and produced easily in existing production lines in any traditional factory.
Tiv Taam has signed an exclusive production agreement with Vgarden to produce a range of kosher pea protein-based meat-substitute products. This range will encompass a variety of pepperoni, ham, chicken, turkey, and other cold-cut alternatives.
The company – which recently received more than $15 million in initial funding from Leumi Partners to boost product development and international activity – recently purchased a spacious manufacturing facility in Haifa dedicated to the production of kosher and vegan foods. The facility will be used for the production of Vgarden’s vegan deli alt-meats.
The company initially marketed its portfolio in Israel under the MashuMashu brand. Its pea protein-based adaptation of tinned tuna was launched last month in response to the global crisis of overfishing and declining populations of wild-caught tuna.
The global plant-based alt-meat market is currently worth over US$5 billion and is projected to surpass $27 billion by 2030.
