Company News

© Meuren Natural

Univar Solutions and Meurens Natural Forge Strategic Alliance to Boost Sustainable Food Solutions in Europe

Univar Solutions B.V., a subsidiary of Univar Solutions LLC, has forged an exclusive partnership with Meurens Natural, a leading provider of organic and natural cereal extracts, to serve markets in Poland and Italy. The strategic alliance will incorporate Meurens Natural’s Sipal® and Natu® ranges into Univar Solutions’ portfolio, enhancing Univar Solutions’ offerings of clean-label and organic ingredients in alignment with the growing European demand for sustainable food solutions. Foodology by Univar Solutions is an innovative food and ingredients partner, helping food brands of all sizes tackle product development challenges with its network of solution centers and test kitchens, culinary experts and in-house scientists. These specialists are able to refresh and develop formulas and will provide additional technical and culinary support for Meurens Natural ingredients, ensuring …

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Dreamfarm almond-based cheese

© Dreamfarm

Italy’s Dreamfarm Launches Innovative Almond-Based Cheeses in Germany

Italian startup Dreamfarm has announced that its almond-based cheese alternatives are launching in Germany. The cheeses will initially be available at Edeka stores in Berlin, and may later launch at restaurants and pizzerias. The news comes less than two months after Dreamfarm expanded to Delhaize stores in Belgium, following an “incredibly positive” reception in Italy. A launch in the Netherlands is also said to be on the cards. The startup’s rapid expansion has been made possible by a €5 million investment from food industry entrepreneurs Giampaolo Cagnin and Francesco Mutti, which has also allowed for the establishment of a new production facility. Dreamfarm aims to provide a healthier alternative to other plant-based cheeses on the market. While many cheese alternatives are made predominantly from coconut …

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Alex Podcast episode 1

Investment Climate Podcast: Tim Fronzek of Nosh.bio Reveals the Secrets to Fundraising Success

In this new podcast series, co-produced by vegconomist, Alex Shandrovksy interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including leaders in alternative proteins and cellular agriculture. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 01: Tim Fronzek, Nosh bio’s fundraising playbook In this first episode, Alex talks to Tim Fronzek from Nosh.bio to unlock the secrets to weathering the storm of fundraising in a tumultuous investment climate. As our esteemed guest, he unveils the narrative of his company’s gripping quest for seed funding against a backdrop of spiraling …

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Prime Roots Plant-Based Deli Meat

©Prime Roots

Prime Roots is Giving Away a Million Slices of Koji Mycelium Deli Meat

Prime Roots, producer of koji mycelium cold cuts, as well as plant-based pâtés and foie gras products amongst others, is giving away a million slices of its vegan koji deli meat alternative on a US tour. The Californian brand was recently recognized on Time Magazine’s America’s Top GreenTech Companies in 2024 list and has received several further awards as pictured below. Additionally, the B-Corp last month celebrated being featured in the hugely popular Netflix series You Are What You Eat: A Twin Experiment. In the series, Prime Roots was the “leading innovator” of the plant-based deli meat in the swap, in an experiment whereby in sets of twins one consumed an omnivore diet and the other plant-based, in order to compare the physical effects. Cybertruck …

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Kynda and Revo Foods CEO statements

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CEO Statements: Revo Foods & Kynda Biotech on Mycoprotein, the Vegan Meat of the Forest

In this installment of the series “CEO statements: what excites, moves and motivates“, in which our German language platform interviews CEOs on current topics, vegconomist spoke to Robin Simsa, CEO of Revo Foods, and Daniel MacGowan- von Holstein, CEO of German company Kynda Biotech GmbH. Both companies specialise in alternative products based on mycoproteins and see it as the future of meat alternative products. Mycoprotein is becoming increasingly popular due to its texture similar to meat and its high nutritional value. This protein alternative is often produced through the fermentation of fungal components and offers not only a sustainable source of protein, but also one that is very similar in texture and flavour to conventional meat. This makes mycoprotein an attractive ingredient for the development …

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Impossible Ranch

© Impossible Foods

Impossible Repurposes Former Cattle Farmland Into “First-of-its-Kind” Project Impossible Ranch

Today, Impossible Foods has announced its newest endeavor: the Impossible Ranch. The “first-of-its-kind” project in the plant-based industry is located on a 70-acre former cattle ranch in South Carolina. The land will be repurposed to cultivate crops essential to Impossible Foods’ product range and a rescue initiative that provides a sanctuary for rescued cattle. Partnering with the family that has tended the land for generations, Impossible Foods seeks to honor the property’s heritage while promoting a renewed focus on sustainable agriculture. Impossible Ranch is part of the company’s recently revamped brand identity and food-centric approach, which aims to present Impossible products as not only environmentally friendly but also akin to traditional meat in texture and taste. As part of this rebrand, the company recently transitioned …

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ProVeg Dr Melanie Speck

Dr Melanie Speck, courtesy of ProVeg International

How to Win Over Flexitarian Consumers in Germany

Germany has emerged as a market leader in the plant-based industry in recent years. With an estimated worth of USD 461.36 million, the German plant-based protein market is predicted to rise to a significant USD 574.93 million by 2029.[1] But what is driving this growth, and more importantly, what must businesses know in order to attract German consumers to the market? In its latest New Food Hub interview, ProVeg International talked with German food industry expert, Dr Melanie Speck to answer this question, gathering her insights on the recent German Smart Protein consumer report. Dr Speck holds the Professorship for Socioeconomics in Household and Business at Osnabrück University of Applied Sciences and is a Senior Researcher at the Wuppertal Institute for Climate, Environment and Energy. …

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MYOM oat paste

© MYOM

MYOM Launches “Sensational” Paste That Turns Into Ultra-Sustainable Oat Milk

MYOM is a UK-based company that has developed an innovative way to make oat milk even more environmentally friendly. The company offers a shelf-stable oat paste that turns into “sensational, full-bodied” oat milk when combined with water. Each recyclable 65g pouch produces 500ml of oat milk, and refrigeration is only required once the milk has been made. The product helps to reduce the packaging waste associated with conventional plant-based milks, which in turn reduces transport emissions. According to MYOM, this makes the oat blend “one of the most sustainable milk alternatives in the world”. It could also reduce food waste among consumers and food service outlets that only require small quantities of oat milk. The company surveyed regular oat milk consumers and found that 73% …

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ProteinDistillery announces a partnership with the machine manufacturer NETZSCH to advance the purification processes of Prew:tein.

© ProteinDistillery

ProteinDistillery and NETZSCH Partner to Advance Egg-Like Prew:tein from Upcycled Brewer’s Yeast

The German biotech ProteinDistillery announces a partnership with the machine manufacturer NETZSCH to advance the purification process of Prew:tein — a biomass fermentation-derived protein that delivers functionality akin to egg whites.   ProteinDistillery recently secured €15 million to build an industrial-scale production facility in southern Germany. Claimed as Europe’s first protein-competence center, the plant will be able to produce tons of the vegan protein crafted from upcycled brewer’s yeast. NETZSCH will supply essential machinery to isolate Prew:tein from the biomass — a process essential to achieve a final product — and will also engage in co-development efforts. According to the startup,  the collaboration between the machine engineers and its team will also result in cutting-edge purification methods, driving innovation in the industry.  “This strategic partnership will not only …

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VFC launches in Carrefour Spain

@ VFC

VFC Launches its Veggie Popcorn Chick*n & Chick*n Fingers in Carrefour Spain

VFC, the UK-based producer of vegan fried chicken, recently launched its Crispy Popcorn Chick*n and Chick*n Tenders at Carrefour supermarkets throughout Spain. With this new listing in Carrefour Spain, VFC adds another distribution point to the list of supermarkets in the region including Spanish retail giant El Corte Inglés, and La Sirena, where the products are already available. Crispy Popcorn Chick*n (vegan chicken popcorn) contains high energy value and is made with texturised mixed vegetable protein, water, sunflower oil and wheat flour, among others. While the Chick*n Tenders (vegan chicken fingers) are made with water, vegetable protein, soy, wheat and corn. Both are sold frozen and in packs of 220 g in the case of the popcorn and 200 g in the case of the …

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Christie Lagally Rebellyous Foods

© Rebellyous Foods

Rebellyous Foods’ Christie Lagally Joins Inc. Magazine’s Top Female Founders of 2024

Christie Lagally, the CEO of Seattle-based Rebellyous Foods, has been named as one of Inc. Magazine’s top Female Founders of 2024. This accolade groups her with other notable food tech entrepreneurs like Kimberlie Le of Prime Roots and Magi Richani of Nobell Foods in the Female Founders 250 list, which is compiled from thousands of candidates through three meticulous rounds of evaluation. The selection process focused on a range of both quantitative and qualitative criteria, assessing aspects such as revenue, sales growth, funding, and audience size, as well as social media presence and overall impact. This list exclusively features entrepreneurs at the helm of for-profit entities in the United States. Tackling major industry challenges Lagally, a former aerospace engineer and a senior scientist at the …

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© Sinless Food

“We’ve Cracked It”: Sinless Food Offers Vegan Fried, Poached and Hard-Boiled Eggs

Sinless Food is a new business based in the North of England that produces innovative handmade alternatives to eggs. The company’s range includes: Vegan Fried Eggs — A frozen ready-to-cook mix in six individual pots, which produces a plant-based alternative to fried eggs when cooked. Vegan Poached Eggs — Another frozen ready-to-cook mix, available in packs of six sachets. The mix can be placed in boiling water to make a poached egg alternative. Vegan Hard Boiled Eggs — Four individually wrapped ready-to-eat vegan boiled eggs. Vegan Egg Roll — A ready-to-eat boiled egg-style product, sold in a sliceable roll. Vegan “Egg” & Cress Filler — An egg and cress-style sandwich filling made with vegan mayo and Sinless Food’s hard-boiled egg alternative. The plant-based eggs are …

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Alpine Bio Nobell Foods

© Alpine Bio

Alpine Bio Announces Rebrand from Nobell Foods, Secures New Patent in Dairy Alternatives

Alpine Bio, formerly known as Nobell Foods, announces a significant development in its business and technology strategy, revealing a corporate rebranding and the acquisition of a new US patent. The company, which produces animal-free dairy products through molecular farming, is now expanding its technological and market footprint. Nobell Foods has been focused on creating cheeses from plant-derived casein proteins but has shifted its corporate identity to better reflect its broader biomanufacturing ambitions. The rebranding to Alpine Bio aligns with the company’s vision to enhance its biotechnological capabilities in producing various plant-based proteins. Nobell Foods will continue to operate as a division of Alpine Bio. Alpine Bio announced the rebrand on social media today, stating, “Today marks a significant milestone in our journey as our platform …

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JULIENNE BRUNO artisan vegan cheeses launch at Coop Switzerland

© JULIENNE BRUNO

Artisan Vegan Cheese Brand JULIENNE BRUNO Expands to Switzerland with Updated Packaging

UK-based artisan vegan cheese brand JULIENNE BRUNO has announced an expansion to Switzerland, rolling out at hundreds of Coop stores across the country. The brand’s burrata alternative, Burrella, will be available at 375 Coop locations, while its stracciatella alternative, Superstraccia, has gained listings at 170 stores. Both products are award-winning — Burrella won the Dairy Alternative Innovation category at last year’s World Dairy Innovation Awards, while Superstraccia has received a Great Taste Award. This is JULIENNE BRUNO’s first international launch, with further market expansion planned in the coming months. The brand is also developing a new product range called Collection 02. New packaging In the meantime, JULIENNE BRUNO has relaunched its Collection 01 (featuring Burrella, Superstraccia, and the cream cheese alternative Crematta) with updated packaging. …

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Magpye plant-based pies

© Magpye

Magpye: Multi-Award Winning, Palm Oil-Free Plant-Based Pies

Magpye is a small-batch plant-based pie producer based in Northumberland, UK. The company was founded in 2019 by Chris and Sarah Fryer, who began baking pies in their kitchen before moving the business to a dedicated unit. Despite the arrival of the pandemic in 2020, Magpye continued to see success and has since won multiple awards. This includes a silver and two bronzes at the British Pie Awards 2024, for the company’s Cauliflower Cheeze Pie, Potato Dauphinoise Pie, and Chickn, and Leek & Bacun Pie respectively. Magpye recently moved into a new, larger production space at Vallum Farm — a site that is home to several artisan businesses — and has received support from economic regeneration company Advance Northumberland. This will allow the company to …

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© Blue DIamond Growers

Kagome Takes Over Blue Diamond Almond Breeze in Japan, Will Launch New Products in September

Blue Diamond Growers, which claims to be the world’s largest almond marketer and processor, has announced that Kagome Co Ltd, known as a manufacturer and distributor of tomato-based foods, and fruit and vegetable juices, will now operate all production and distribution in Japan. Blue Diamond intends to utilize Kagome’s market knowledge to increase sales and consumption of Almond Breeze in Japan. The new partnership will focus on accelerating market growth and increasing demand for Almond Breeze, and additionally, new products will also be launched through Kagome in September of this year. Almond’s popularity in Japan The almond milk category in Japan continues to see year-on-year growth and almond is one of the most preferred plant milk in the country after soy. “The growth of the …

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A photo of a fished Atlantic salmon

Atlantic salmon- © BLUU Seafood - Anna Brauns

BLUU Seafood Expands Cultivated Fish Production in Preparation for Market Entry, Predicts Price Parity With Fish Within 3 Years

Europe’s largest cultivated seafood biotech, the German startup BLUU Seafood, announces that it has officially inaugurated its first pilot plant in Hamburg-Altona.   The new facility boasts 2,000 m2 of space dedicated to research, production, and office use for its 35 employees. It includes state-of-the-art cell and molecular biology labs, process development areas, and a test kitchen for food applications. At the new plant, the company will initially operate 65 L bioreactors, with the potential to expand to 2,000 L to scale to industrial production as it prepares for market entry. The startup initially operated on a small scale in a laboratory setting in Lübeck, using stem-cell technology to establish GMO-free fish cell lines to grow muscle, fat, and connective tissue from Atlantic salmon and rainbow trout …

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NotCo LATAM

© NotCo

NotCo Partners with LATAM Airlines to Offer NotBurger & NotChicken Aboard Domestic Flights

Chilean foodtech company NotCo and LATAM Airlines Group have announced the introduction of NotCo’s plant-based products in the Premium Economy cabin of LATAM’s domestic flights in Chile as part of a menu update. This partnership will see the integration of six unique sandwich options into LATAM’s in-flight service, crafted through a joint effort between the airline’s chefs and NotCo. The menu options, which will vary weekly, feature NotCo’s plant-based products, including NotMila, NotChicken, and NotBurger, in combination with a variety of other ingredients. Max Silva, the country manager of NotCo in Chile, stated, “Getting on board LATAM planes is simply a dream for the company. Bringing the revolution and innovation that so distinguishes us to a company of such magnitude as LATAM makes us feel …

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Quorn meatless grounds

© Quorn Foods

Quorn Exits Retail Market in Benelux Region

UK-headquartered Quorn Foods has withdrawn from retail in the Netherlands and Belgium, the company confirms today. The mycoprotein products have not been listed in Dutch and Belgian supermarkets since February, though they will remain in foodservice channels. The global brand states that the difficult decision was made following losses in distribution as well as challenging market conditions such as inflation and the rising cost of living crisis universally affecting the consumer and competitors across the board. A statement sent to vegconomist reads as follows. “Following significant retail distribution losses, along with high inflation and a consumer cost of living crisis, we have taken the difficult decision to withdraw our Quorn chilled range from retail customers in Belgium and the Netherlands. “The Quorn Foodservice business in …

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Future of Foods interview Laine Clark

© Future of Foods

Future of Foods Podcast: Laine Clark, Corporate Engagement Manager at the Good Food Institute

Alex Crisp of the Future of Foods podcast here interviews Laine Clark, Innovation and Corporate Engagement Manager at the Good Food Institute about trends in investments across the different sectors of alt protein including precision fermentation, plant-based, and cultivated meat. Laine sees a positive future for the sector, believing that for the sake of the future, “it has to succeed”. She stresses that alternative proteins are a nascent industry, and when asked if this is a bubble, Laine stresses, “No, this is definitely not a blip or a bubble. And the reason it’s not is that we have to shift the food system. It’s just not sustainable. “And the hype around the burst bubble, I think is just that – it’s hype – it makes …

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