Eat Just and Cuisine Solutions announced the forthcoming U.S. retail availability of JUST Egg Sous Vide bites, which is part of an exclusive agreement whereby Cuisine Solutions will develop and produce Eat Just’s plant-based sous vide egg around the globe. French for “under vacuum,” sous vide is a cooking method in which food is vacuum-sealed and slow-cooked in water at precise temperatures.
JUST Egg announces the largest expansion yet for its award-winning plant-based egg. By the end of the month, JUST Egg will be available at more than 17,000 points of retail distribution in the United States, a 40% increase and a testament to the breakout success of the pioneering product that launched nationwide last year.
The Appleton factory is now responsible for a majority of JUST’s protein processing.
December 12, 2019
JUST (Eat JUST, Inc.), London, announced the expansion of its protein manufacturing operations to include the acquisition of a 30,000-square-foot facility and 40 acres of land in Appleton, Minn.
Toriyama's cattle is raised through genetic/bloodline mapping at a high altitude and in impeccable living conditions to ensure consistency.
January 2, 2019
Toriyama, a Japan-based producer of Japanese Wagyu beef, signed an agreement with Awano Food Group, a Singapore-based supplier of meat and seafood, and JUST, San Francisco, to create, distribute and sell what is said to be some of the world's most revered meat in a groundbreaking new way.