Over 650 restaurants across Europe join Veganuary with new-meat – ranging from street food and everyday diners to traditional steakhouses and fine-dining.

Company expands its food service channel into more countries across Europe, with new-meat now available within 13 countries.
New-meat is also now available in retail for the first time, starting in the UK and Netherlands nationwide, with more countries to follow this year.
The world’s most diverse plant-based meat portfolio offers a premium and versatile option for consumers – consisting of minced products, pulled meats, and whole cuts.

Endorsed by Michelin star chefs for its comparability to high-quality animal meat, Redefine Meat’s premium-quality plant-based new-meat is now available to consumers for the first time via Ocado.

Endorsed by high- end chefs for its comparability to high-quality animal meat, Redefine Meat’s premium-quality plant-based ‘new-meat’ is now available to retail consumers in the UK and Netherlands for the first time.

Redefine Meat makes its awaited commercial debut in Switzerland at the international IGEHO hospitality event from 18th – 22nd November in Basel, Hall 1, Stand A407 (Kitchen Technology sector) in partnership with Fredag AG

New-meat arrives in Belgium, hitting the menus of Antwerp-based ‘Telavivian’ restaurant chain, Boker Tov

Boker Tov and Redefine Meat partner up to serve delicious and sustainable new-meat dishes to diners – at its restaurants, in food trucks and via takeaway

Belgium is the tenth country to serve new-meat, as Redefine Meat expands further into Europe

In just 12 months since commercial launch in the food service industry, Redefine Meat’s breakthrough new-meat is today being served in almost 300 German Horeca and is rapidly expanding across Europe.

Visitors to the stand will be able to try various new-meat culinary-grade dishes, including the award-winning Beef Flank, Pulled Meats, and Bratwurst sausage.

Even though Frédéric Planchon works in an industry that is several thousand years old, he is far from just following the established processes of traditional winemaking. "We have developed a new system to age wine," says the managing director of Wine & Tools from Bordeaux. "We make barrels out of polyethylene with a special shape and design that puts the wine in contact with the right amount of oxygen to let it mature," explains Planchon. "This makes the wines smoother, rounder and fruitier."

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