The Israeli organization Vegan-Friendly, together with Meatless Monday, a nonprofit that encourages people to consume less meat, will be holding a culinary innovation conference in Tel Aviv later this month to showcase food trends and developments in the field of vegetarian and vegan food.
Over 1,000 chefs and food service professionals will be exposed to the latest vegetarian and vegan products — like a vegan roast-beef chunk that can be cooked in the oven, vegan “chicken” nuggets, a “zero egg” egg, a variety of soy-based meats and puddings — that will be presented by dozens of companies in the industry, the organizers said in a statement.
Among the firms exhibiting are Zoglos, Osem-Nestle, Tivall, Wyler Farm, MashuMashu, Marina, Teva-Deli, The Nuts Chef, Nice to Meat, Fresh Orange, Hamim VeTaim and more.
Parallel to the exhibition, participants will take part in lectures and panels dealing with the latest culinary innovations, the economic and health benefits of plant-based food and global demand trends.
“The demand for tasty, healthier and more sustainable food is on the rise,” said Or Benjamin, chair of the Board of Meatless Monday Israel, in the statement. “Food service companies and restaurants experience the increasing demand and are expanding and improving the supply of plant-based options. Food manufacturers — both veteran and new — are developing and marketing a growing range of solutions. FoodTech innovation already creates products from plants that simulate the taste and texture of meat, eggs and dairy, and an exciting new field is now Cultivated Meat — which is actual meat without animal. The event will present all this and more, a fascinating merge of FoodTech and culinary innovation.”