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Vegan Company to Launch Innovative New Seafood Meals

Sophie’s Kitchen introduces plant-based lobster macaroni and cheese and seafood jambalaya.

Sophie’s Kitchen, the California-based company creating plant-based seafood alternatives, was recently featured on Food Navigator-USA detailing its impact on the meat-free market. With a range of vegan products including canned tuna, crab cakes, smoked salmon, and new entreées such as lobster macaroni and cheese and seafood jambalaya to launch in the coming months, Sophie’s Kitchen says its latest products fulfill consumer demand by placing focus on taste, texture, and sustainability. “People understand that by 2050 there will be nine billion people on this planet and animal protein is not going to be sustainable,” CEO and founder Eugene Wang said, “so consumers are rushing to alternative proteins.” Sophie’s soy-free and non-GMO products use pea protein and Konjac root—a high-fiber Asian superfood integral to balancing out protein—and, through a specialized technology that employs high pressure and temperature to transform protein flours into convincingly textured products, provide a viable option to consumers concerned with the heavy metals, antibiotics, and environmental destruction associated with overfishing.

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Avocados That Last 50 Percent Longer Debut at Costco

The popular toast-topper is wrapped in an organic plant-based preservation skin made by tech company Apeel Sciences.
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80-Year-Old Food Brand Goes Vegan

Heritage Health Food plans to transition its entire brand to be free of animal products by 2019 and launch innovative new vegan foods geared to mainstream markets.
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Canada's Senate Passes Cruelty-Free Cosmetics Act

Cruel cosmetic testing on animals may soon become a thing of the past in Canada.
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Month-Long Vegan Festival Kicks Off in London

V For festival will hosts events featuring vegan food, cruelty-free fashion, art, and fitness throughout the month of August.
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Vegan Cheese Sales Spike by 45 Percent in 52 Weeks

Consumer research firm Nielsen reveals new consumer statistics, including that African-Americans are 48 percent more likely than the average American consumer to purchase vegan food.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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