NOVEMBER/DECEMBER 2020 BCBUSINESS 59
A&W Canada, featured in Part 2 of
"The Innovators," in our next issue,
is largely responsible for bringing the
Beyond Meat trend to the nation's fast-
food consumers. But the root beer ma-
ven isn't alone–a bevy of B.C. producers
in particular are staking their reputations
on plant-based meat alternatives.
■ PUBLIC PATTIES
In late June, Victoria's Very Good
Food Co. (
CSE:VERY) became the first
company to go public after raising
money with Vancouver-headquartered
crowdsourcing investment outfit
FrontFundr (see p.32). The business
uses a variety of beans and vegetables
to create its offerings, which include
burgers, steaks, bacon and ribs.
Vancouver-based Modern
Meat (
CSE: MEAT), which churns out
plant-based products like ground beef
nachos and Philly cheese steaks from
former Top Chef Canada contestant
Kayla Dhaliwall,
IPO'd about a week
later. By early October, both had seen
days with more than a million trades.
■ VEGAN IN VANCOUVER
Tmrw Foods sells its non-
GMO, soy-
free burgers and minces—"thoughtfully
made from grains, beans and seeds,"
according to the company—throughout
the province, at places like Whole Foods
Market, Choices and Nesters.
Another Vancouver-based company,
Coastie Craft Burgers, offers jars of
ground "meat" through same-day deliv-
ery (free with an order of $24 or more)
to most of the city. The mixes come in
varieties like Garbanzo Grind (an almond
and falafel combo) and Velo City Veg
(split pea, walnut and roasted beet).
•
ON T R E N D
A CUT ABOVE
Several B.C. companies are
flipping the burger industry
upside down
by Nathan Caddell
childrenswish.ca/trees
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