Wrapped like deli-meat, No Evil Foods blends homey and edgy in its plant-based ‘meat’ branding

By Adi Menayang

- Last updated on GMT

Photo: No Evil Foods
Photo: No Evil Foods

Related tags Vegetarian cuisine

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.

In a time where veggie burgers bleed​ and meatballs can be made on a petri dish​, No Evil Foods​ founders Sadrah Schadel and Mike Woliansky are differentiating their non-meat protein brand by going with a homemade approach.

“One of the benefits to our company is that we have recipes that we originally developed in a kitchen,” ​Woliansky said. “We use ingredients that, when you read the ingredients, you understand what you’re reading.”

North Carolina-based No Evil Foods has three products: The shredded-meat-like 'The Prepper,' the bratwurst-like 'The Stallion,' and the chorizo-like 'El Zapatista.”'All three use vital wheat gluten to bind all the ingredients together, create the meat-like texture, and provide around 20g of protein per serving.

The plant-based market crowds up

Founded in 2014, No Evil Foods started at the eve of a plant-based trend sweeping the nation with nut-derived ‘milks’ and plant-derived proteins. The market was estimated to have hit $4.9bn in June 2016​, led by nut milks that have siphoned away sales from dairy milk​.

"The Prepper" mimics shredded meat, and is made of vital wheat gluten, water, soy sauce, chickpea flour, nutritional yeast, garlic powder, and onion powder.

To the two co-founders, nut milk’s success is a promising sign for meat substitutes. “If you think about the [plant based milk] world, 10 years ago, 15 years ago, it was very small,” ​Woliansky said. Their relatively small brand is distributed in about 150 stores, mainly in the southeast of the US (where it is distributed to the region’s Whole Foods stores), and as of this month, the Midwest.

“We’re definitely the underdog,” ​Schadel said. “If you’ve been following the category, you know that there’s a lot of VC money going into it, which shows there’s a lot of excitement, exposure, and possibilities,” ​she added.

Gluten over soy or peas

In the world of plant-based foods, soy has been the traditional choice to mimic meat’s texture and protein count, while peas are becoming the next hot thing. No Evil Foods, however, went with vital wheat gluten. 

Founders Sadrah Schadel and Mike Woliansky.

“It’s the main primary ingredient of all of our products at the time,” ​Schadel said. “It’s a contributor to nailing the texture, making it so meat-like that it can stand shoulder-to-shoulder with animal protein.”

A main goal is to not only bring in new ‘converts,’ or people who wouldn’t have traditionally opted for a non-meat option in their sandwiches or tacos or burgers, but cater to their core vegetarian and vegan customers. “I think it’s a misconception that vegetarians and vegans aren’t looking for something meaty,” ​Schadel said.

People choose to avoid meat for a variety of reasons, and it’s not always because they didn’t like the taste or texture, so I think finding a way to fulfil people to still have that and meet their carnal need for meat but in an ethical and environmentally sensitive way, I think those are great things to provide to people.”

A guerrilla look

The co-founders attributed branding as a major contributor to increasing awareness of the brand.

“We’re using our branding to disrupt the market by pushing a little bit more with being edgier,” ​Woliansky said. For Schadel, it was important to excite people. “We’re not one of the legacy brands that people have seen for a long time, so I think it’s really refreshing to see someone else kind of new in the game,” ​she said.

The brand is now using the plant-based momentum to expand into foodservice (such as campuses and universities), as well as diversify their product offering. “I think there’s tons of room for growth…in the category, but there’s no shortage of space to come in,” ​Woliansky said.

Schadel added: “I think people are hungry for it. Following this lifestyle for a long-term can feel a bit stagnated at time, so I think it’s really exciting to see new things happening.”

Related news

Show more

Related products

show more

Learn more: Future Food-Tech Alternative Proteins

Learn more: Future Food-Tech Alternative Proteins

Content provided by Rethink Events Ltd | 19-Apr-2024 | White Paper

Future Food-Tech Alternative Proteins returns on June 17-18 in a new location for 2024 - the vibrant food and beverage hub, Chicago

Consumer Attitudes on Ultra-Processed Foods Revealed

Consumer Attitudes on Ultra-Processed Foods Revealed

Content provided by Ayana Bio | 12-Jan-2024 | White Paper

Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables...

How Tech Transforms Pea Protein Production

How Tech Transforms Pea Protein Production

Content provided by Roquette | 13-Nov-2023 | Case Study

Roquette's Canadian pea protein facility is embracing technology-driven changes in production. Key developments include:


Related suppliers

1 comment

Love my NEF Prepper

Posted by Lauren V.,

I'm grateful to have moved to NC after Sadrah and Mike got their products on store shelves, and loved meeting them, too! The Prepper is my go-to, but the chorizo and sausages are just as excellent in their own right. All are extremely versatile and my non-vegan friends love them, too.
Great article. Go No Evil Foods, GO!!

Report abuse

Follow us


View more