Page 9 - Demo

v2food debuts plant-based chicken for love of poultry by Australians
Labor breaks farmers’ hearts
L A BOR has broken the hearts of farm- ers and rural and re- gional communities battling workforce shortages – recently confirming it will not continue with the Ag Visa, despite tricky words to the contrary.
is an insult to farmers and the rural commu- nities in which they work and live, both in substance and form.
tries further afield than the Pacific.
NFF chief executive officer Tony Mahar said, “Unfortunately, Labor has confirmed its intention to do away with the farmer- developed Ag Visa.”
“Labor buried its long-awaited position ontheAgVisaina wide-ranging Pacific announcement made in Darwin.
“The lived experi- ence of farmers across agriculture shows the Pacific Austral- ia Labour Mobility schemes, as effective as they are, do not adequately address farmer’s workforce re- quirements,” Mr Ma- har said.
NFF supported the government’s focus on coutries within the Association of South- east Asian Nations and continues to encour- age the expansion of the program to coun- tries further afield to access the number of workers and diversity of skills needed.
“The NFF and our members advocated for an Ag Visa for more than five years.
“Instead, this impor- tant issue has been re- duced to a footnote in its Pacific Plan to play to the politics of the moment.
“The Australian La- bor Party had a chance to demonstrate it had listened to farmers and was committed to a bright future for agri- culture by backing the Ag Visa.
“Mr Albanese told the NFF National Conference, that La- bor would have a new better solution.
“NFF also continues to support initiatives to increase Australia’s domestic farm work- force, for example via leading the govern- ment’s AgCareerStart Program,” Mr Mahar said.
“Instead, Labor has turned its back on a chance to be part of a solution for the sec- tor’s workforce crisis.”
“Instead, we got more of the same cou- pled with empty pos- turing.
In tricky spin, Labor will keep the Ag Visa in name only, with the visa to be limited to workers from Pacific nations.
“We couldn’t be more disappointed to see months of close en- gagement with Labor agriculture spokesper- son Julie Collins and immigration spokes- person Kristina Kene- ally come to this,” Mr Mahar said.
“Farmers would al- ways prefer to employ Australians but the reality is, for the fore- seeable future, agri- culture will rely on a combination of domes- tic and international workers.
“Pacific workers are highly valued by Aus- tralian farmers and are already well catered for by the short-term Seasonal Worker Pro- gram and the longer- term Pacific Aus- tralia Labor Mobility Scheme,” Mr Mahar said.
Neither of these rep- resentatives were a part of the announce- ment in Darwin.
“Labor’s non-Ag-
“The announcement workers from coun-
1 2022-04-08 3:23
“Labor should have a policy on solving the farm labour crisis – a crisis which impacts each and every Aus- tralian at the super- market checkout.
“We need a visa that casts the net further.”
NFF has campaigned
Visa position unfortu-
for the visa since 2016
nately demonstrates a
to cater for low skilled
deaf ear when it comes
to highly skilled farm
to supporting farmers
ai1649445804141_Untitled-2 copy.pdf
to access the work-
force they need.”
V2FOOD, an Australian plant-based meat produc- er, is crossing the prover- bial road into new pas- tures by launching a line of plant-based crumbed chicken products in three varieties – tenders, nug- gets and schnitzel.
v2food chief executive officer and founder Nick Hazell said, “Our mission is to help the global popu- lation live more sustain- ably by providing plant- based products, so a great tasting easy to cook chick- en range was always on the cards for v2food.”
the switch easy and tasty for meat-lovers,” Mr Ha- zell said.
tein, fibre and iron. Traditional southern-
The new products mark v2food’s third plant-based protein innovation after the success of the com- pany’s v2mince, v2burger and v2sausage, most re- cently the launch of pork in Asia.
“We know Aussies love chicken – in fact, data shows that we eat an aver- age of 45kg of poultry per year.
To celebrate the launch, v2food’s food truck made a road trip up the east coast in March, giving Austral- ians the opportunity to have an exclusive first taste of the v2tenders and v2s- chnitzel.
The new products all have the juiciness, texture and flavour of chicken and are ready to cook and use in all your favourite reci- pes.
As plant-based meats continue to gain popularity across the globe, v2food has ramped up research and development through collaboration with CSIRO food scientists to replicate the perfect texture, taste and smell of chicken.
“If you wanted to visu- alise how much that is, it’s about the equivalent of 2250 chicken nuggets a year per person.
The road trip started at Melbourne Street Eatz Festival, then to the home- town of v2’s factory in Wo- donga Square, it popped up in Canberra, Sydney, Newcastle and finished off with a final event in Byron Bay.
The v2tenders come in a six pack at a suggested retail of $8, and the v2s- chnitzel comes in a two pack at a suggested retail of $8.
Developing a chicken- like product was the natu- ral next step for v2food.
“In order to make a real difference to our planet, we need to create delicious sustainable alternatives of the foods we love, to make
v2nuggets will be avail- able exclusively through foodservice in the coming months.
“Recent data tells us that 63 percent of Aussies are now open to buying plant- based meat as long as it tastes good.
v2nuggets, v2schnitzel and v2tenders are made in Australia from soy, with no artificial colours or fla- vours, non-GMO and with the healthy benefits of pro-
Both products will be available to consumers in early May.
“We are thrilled to unveil our delicious plant-based chicken products for eve- ryone to enjoy.”
style v2tenders have a crispy golden layer topped with tasty south- ern herbs and spices, while v2schnitzel is a rustic style in a crunchy golden crumb sprinkled with delicious herbs and cracked pepper.
v2food has ramped up research and development PMthrough collaboration with CSIRO food scientists to replicate the perfect texture, taste and smell of
chicken.
Developing a chicken-like product was the natural next step for v2food.
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National Poultry Newspaper, May 2022 – Page 9