No Evil Foods created all-new packaging that is 100 percent compostable in home systems. Even though they are a small business, No Evil Foods chose to go with the more expensive packaging option to maintain their integrity. Wow!
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Featuring bold packaging and an edgy personality, No Evil Foods offers plant-based substitutes for chicken, Italian sausage, chorizo and pulled pork.
Founded in Asheville in 2014, the company specializes in savory plant “meats,” like a vegan chorizo and an Italian-seasoned “sausage”. Made with non-GMO and organic ingredients…
Packaged in the fashion of traditional deli meats—paper wrappers with a sticker label—No Evil Foods is stepping away from the tech-oriented positioning and branding that many non-animal ‘meat-like’ proteins are going for.
Vegan company No Evil Foods recently announced the expansion of its distribution channels to seven Midwestern states. The company partnered with St. Louis, MO-based distributor Coop Partners Warehouse (CPW)…
As a bootstrapped start-up, No Evil Foods has demonstrated impressive growth. Their entry into the upper Midwest brings their overall reach to 18 states.
Plant-based meat startup No Evil Foods will begin distributing its products to seven Midwestern states through a partnership with Co-op Partners Warehouse
Sadrah Schadel and Mike Woliansky are on a lofty mission: get people to pick plant-based proteins over animal ones—for their own health and the planet’s. But the Asheville couple knows it’s a difficult task, so they haven’t set out on their work armed with boring beans or much maligned tofu.
Asheville, NC-based No Evil Foods’ vegan version of classic Southern pulled pork-style barbecue received one of three honorable mentions in the Food & Drink category of this year’s Made in NC Awards.
Plant Butchers are a new band of butchers using plant proteins to show the world the art of plant-based carnivory. Warning: Your meat might never be the same.
It looks, smells, tastes and feels like a beef burger, but it’s made entirely of plant products. Last week’s sizzling launch of the meatless “Impossible Burger” at New York’s Momofuku Nishi restaurant shows.
You might have scratched your head when you first heard of vegan bacon or mushroom steak, but as those non-meat proteins rise in popularity, right along them is a growing group of people who specialize in the craft of crafting unique, delicious plant proteins. Meet “plant butchers.
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