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  • Cheese Alternatives: : Latest News & Trends   Vegconomist - the vegan business magazine
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  • Arda Biomaterials & Beavertown Brewery Introduce “First-of-its-Kind” Spent Barley Grain Cardholders   Vegconomist - the vegan business magazine
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  • Oddlygood: “Our Ambition is Always to Make ‘Odd’ the New Norm”   Vegconomist - the vegan business magazine
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  • Fi Europe Startup Challenge: Competition for Young, Innovative Ingredients Companies Enters Next Round   Vegconomist - the vegan business magazine
      20240815 20:40:09

  • Palace Culture Expands Waitrose Offerings with New Fermented Cashew Cream Cheeze   Vegconomist - the vegan business magazine
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  • Interviews: : Latest News & Trends   Vegconomist - the vegan business magazine
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  • Fairs & Events: : Latest News & Trends   Vegconomist - the vegan business magazine
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  • This Design Studio Shapes Mycelium and Coffee Grounds into Biodegradable Everyday Objects   Vegconomist - the vegan business magazine
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  • Lurpak Launches Plant-Based Version of Its Spreadable Butter   Vegconomist - the vegan business magazine
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  • Milk- and Dairy Alternatives: : Latest News & Trends   Vegconomist - the vegan business magazine
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  • Oyster Mushrooms Grow in Waste Coffee Grounds, GRO Harnesses Them to Create Vegan, Veggie & Blended Products   Vegconomist - the vegan business magazine
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  • Ambrosia Launches “Deliciously Creamy” Plant-Based Custard   Vegconomist - the vegan business magazine
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  • Bolt Threads Completes Merger, Begins Trading on Nasdaq Under “BSLK”   Vegconomist - the vegan business magazine
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  • Ants Innovate Unveils Cell-Based Ingredient that “Captures the Maximum Flavor of Meat”   Vegconomist - the vegan business magazine
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  • Stock market: : Latest News & Trends   Vegconomist - the vegan business magazine
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