Planet B.io

© Planet B.io
Egg Alternatives

South Holland Invests €1 Million to Develop Plant-Based Egg Alternative

The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …

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Céline Schiff-Deb MISTA

Céline Schiff-Deb - Image supplied.
Interviews

MISTA: “Fermentation is Being Rediscovered as an Untapped Source of Food”

MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies. Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology In this interview, Céline discusses the growing potential of biomass …

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Ilya Sheyman GFI

© Ilya Sheyman
Company News

Leadership Transition at The Good Food Institute as CEO Ilya Sheyman Steps Down

The Good Food Institute (GFI) will undergo a leadership change this summer as CEO Ilya Sheyman prepares to step down from his role, effective June 2, 2025. The organization’s current Senior Vice President of Policy and Government Relations, Jessica Almy, will serve as interim CEO while a nationwide search for a permanent successor is conducted. Strategic growth under Sheyman’s tenure Sheyman joined GFI in 2021, leading the organization through a period marked by expanded international presence and increased financial support for alternative protein research and development. During his tenure, GFI established a new affiliate in Japan and reported the mobilization of substantial private and public investment into alternative protein innovation. In a statement, Sheyman said, “Over the past three years we’ve catalyzed hundreds of millions …

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RELSUS

© RELSUS
Manufacturing & Technology

New RELSUS Plant in India to Supply Functional Proteins to Europe with Aminola Partnership

Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …

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Investment Climate Podcast Arsenale Bioyards

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Investments & Finance

Investment Climate Podcast: Massimo Portincaso of Arsenale BioYards, How to Get Funded in 2025

In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 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 alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 26: Arsenale BioYards In this episode, I sat down with Massimo Portincaso, CEO and co-founder of Arsenale BioYards, who just raised a €10M seed round to tackle one of biotech’s toughest challenges: making biomanufacturing economically viable at scale. Massimo breaks down how his team is redesigning the …

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hollow fiber cultivated chicken production

© Shoji Takeuchi/The University of Tokyo
Cultivated, Cell-Cultured & Biotechnology

Researchers Develop Hollow Fiber Bioreactor to Improve Cultivated Meat Texture and Scale

Researchers at the University of Tokyo have developed a bioreactor that mimics a circulatory system, improving the production of cultivated meat by ensuring even nutrient and oxygen delivery to tissues. This new approach, published in Trends in Biotechnology, allows the creation of over 10 grams of chicken muscle tissue, addressing key challenges in scaling up cultivated meat production. Hollow fibers for nutrient delivery “We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” explains senior author Shoji Takeuchi. These fibers, commonly used in medical applications such as dialysis, can now be adapted for biofabricating tissues. By precisely arranging the hollow fibers, the bioreactor ensures that nutrients and oxygen are uniformly distributed, preventing necrosis in thicker tissues, a …

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Stefania Stoccuto

© Stefania Stoccuto
Guest Posts

Revolutionizing Alternative Proteins: An End-to-End Approach from Farm to Future Food

Stefania Stoccuto oversees the Global Business Development activities related to Future Food at Siemens. She is responsible for the growth and acceleration of Siemens’ solutions portfolio in the Controlled Environment Agriculture & Alternative Proteins market, by fostering collaborations and developing an ecosystem for leveraging new opportunities. In this guest post, Stefania discusses how a holistic, end-to-end approach is addressing key challenges in the alternative protein industry, from improving production efficiency to ensuring sustainability. As consumers increasingly demand more sustainable and ethical food choices, alternative proteins derived from sources like microalgae, mycelium, and cell-based cultures are rapidly gaining attention. To support this transformation, innovative technologies are being deployed to make protein production more efficient, cost-effective, and environmentally friendly. A key player driving this change is leveraging …

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Kerntech apricot kernals

Michael Beitl © Marius Höfinger Photography
Ingredients

Kern Tec Responds to EU Tariffs on Us Almonds: “We Offer a Crisis-Proof Almond Alternative”

In response to the tariffs imposed by the US on steel and aluminum, the EU has decided on retaliatory measures that also affect almonds and soybeans from the USA. A counter-tariff of 25% has been imposed on US almonds, and the industries affected have already expressed their concerns about the potential impact. In 2024, the EU imported $ 1.2 billion worth of shelled almonds from the United States. Around 92% of almonds imported into the EU come from California, while European agriculture only covers around a third of European demand. Kern Tec offers Europe an alternative Kern Tec explains: “As a European company, Kern Tec offers a crisis-proof almond alternative: ‘nut’ products made from apricot kernels have the advantage of being very similar to almonds …

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CNTA AgrilFoodtech sandbox

© CNTA (National Center for Food Technology and Safety)
Agriculture / Agribusiness

Spain Launches Europe’s First AgriFoodtech Sandbox to Drive Technological Advancements in Food Production

The Spanish government, alongside the regional governments of Navarra and La Rioja, has introduced Europe’s first AgriFoodtech Sandbox, designed to accelerate technological advancements in the agrifood industry. Managed by the National Center for Food Technology and Safety (CNTA), the initiative will offer a controlled environment where innovative products, processes, and technologies can be tested under regulatory oversight. The sandbox will allow startups, companies, and industry groups to experiment with novel approaches in the agrifood value chain. These include new ingredients, food preservation methods, packaging strategies, and ways to enhance resource use and waste recovery. Through this initiative, selected projects will gain access to CNTA’s scientific and technological resources, as well as regulatory support to validate and refine their innovations. Spain takes the lead The launch …

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Animal-free cream cheese

© Formo
Investments & Finance

How Can Cellular Agriculture Startups Stand Out When Seeking Early-Stage Capital?

A new peer-reviewed study has examined what venture capitalists prioritize when investing in cellular agriculture startups. The study was conducted by Fabian Baumann, Senior Strategy Associate at precision fermentation startup Formo, and Prof. Dr. Marc Mehlhorn of TH Köln. It is published in the journal Entrepreneurial Business and Economics Review. The aim of the research was to discover what makes cellular agriculture startups stand out during the initial venture capital screening phase. By questioning 44 investors in the field, the authors uncovered three factors: “Interesting starting point for further research” Unlike in most sectors, scalability and product value came before team criteria. For founders, attitude and vision were found to matter more than experience. These insights could inform how startups pitch, increasing their likelihood of …

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GAIL's drops soy milk surcharge

© GAIL's
Milk- and Dairy Alternatives

GAIL’s Drops Soy Milk Surcharge Following PETA Campaign

UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …

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GRUBBY partners with JULIENNE BRUNO to launch meal kit with plant-based burrata

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Delivery Services

GRUBBY Partners With JULIENNE BRUNO to Launch Easter Recipe Kit With Award-Winning Plant-Based Burrata

UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish. Called Creamy Burrata-Topped Za’atar-Spiced Squash, the recipe contains Burrella, JULIENNE BRUNO’s award-winning plant-based alternative to burrata. Available for delivery from April 17–23, the dish is a celebration of Middle Eastern-inspired flavours. The collaboration marks the first time JULIENNE BRUNO has partnered with a recipe kit provider. The company is one of several plant-based brands to join forces with GRUBBY in recent years, including BOSH!, Redefine Meat, and VFC. “We’ve long admired what Axel and the team at JULIENNE BRUNO are doing — creating plant-based products that aren’t just ‘good for a vegan cheese’, they’re good full stop,” said Martin Holden-White, founder of GRUBBY. “Burrella …

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Environmental Impact Rating on packet of meat

© HollyHarry - stock.adobe.com
Studies & Numbers

Survey Reveals 46% of US Adults Would Consider Plant-Based Diets to Cut Food Emissions

A recent survey conducted by the Physicians Committee for Responsible Medicine and Morning Consult reveals that 46% of Americans would consider adopting a plant-based diet to help reduce greenhouse gas emissions linked to food production. The poll, which included responses from 2,203 US adults between March 24-26, 2025, found that 16% of respondents would “strongly consider” such a dietary change, while an additional 30% said they would “somewhat consider” it. Environmental impact of food production The survey results come as Earth Day approaches and coincide with growing concerns about the environmental impact of the food industry. Research from the United Nations has pointed to the significant role of food production, particularly livestock farming, in contributing to greenhouse gas emissions. Beef, in particular, is noted as …

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gan eden

© GanEden
Investments & Finance

PeakBridge FoodSparks Expands Portfolio with Investments Across Key FoodTech Sectors

Foodtech venture capital fund, PeakBridge FoodSparks, has recently made four new seed investments in companies that span key areas of food innovation. The investments target plant-based ingredients, functional mushrooms, digital transformation in food services, and health-oriented products, focusing on emerging trends within the food industry. These four investments, according to Yoni Glickman, managing director of PeakBridge FoodSparks, demonstrate the transformative potential of food technology in addressing real-world challenges. He also explains how “each uniquely addresses an emerging and significant gap in the food sector.” GanEden plant-based ice cream Among the latest additions to the PeakBridge portfolio is GanEden, an Amsterdam-based startup that has developed a plant-based ice cream with a focus on natural, clean-label ingredients. Their product replaces more than half of the sugar typically …

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american flag wiht whole foods

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Guest Posts

Make America Healthy Again (MAHA): A Signal to Invest in Food Innovation

Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this article, Elysabeth discusses the growing investment opportunities in food innovation in the United States, driven by rising healthcare costs, shifting consumer preferences, and technological advances. Make America Healthy Again (MAHA): A Signal to Invest in Food Innovation By Elysabeth Alfano The momentum to “Make America Healthy Again” is more than just a slogan—it’s a powerful signal for investors to recognize the growing opportunities in food innovation. With rising healthcare costs, …

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© cellva
Company News

Cellva Shifts Focus to Microencapsulation Technology with Launch of Cocoa Substitute

Cellva has recently undergone a strategic pivot, refocusing its efforts on microencapsulation technology, which it sees as central to its future growth. This shift is accompanied by the consolidation of its research and development and administrative operations, all aimed at streamlining its processes and reinforcing its commitment to sustainable food solutions. The future of cocoa The company’s new direction is highlighted by the launch of CoffeeCoa™, a cocoa substitute developed through innovative use of microencapsulation. The product, made from upcycled coffee husks, is designed to replicate the taste, color, and texture of cocoa, while offering added nutritional benefits, such as increased fiber and antioxidants. CoffeeCoa™ is positioned as a versatile ingredient that can be used in a wide range of food applications, including cookies, baked …

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Integriculture cultivated duck products

© Integriculture
Cultivated Meat

Japan’s Integriculture Develops Products Made From Cultivated Duck Liver

Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver. The products were recently showcased at a sensory evaluation held at the company’s research base, with the aim of evaluating their market potential. Seven prototypes were presented; of these, four were aimed at restaurants and the other three were processed foods. The restaurant prototypes included a citrus dessert with cultivated duck and soy cream, a version of the Indian street snack pani puri, cultivated duck and sweet potatoes in pie crust, and an innovation combining cultivated duck with soy cream, pears, pink peppercorns, and narazuke. The processed products included a foie-gras style delicacy, a spicy blood sausage, and a liver paste containing cultivated duck and cocoa powder. …

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© Revo Foods
Meat- and Fish Alternatives

Revo Foods Launches THE PRIME CUT, a “New Category of Functional Plant-Based Foods”

Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”. Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods. Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins. THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just …

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catchfree founders

catchfree founders Severin Eder and Eduard Müller © catchfree
Investments & Acquisitions

Switzerland’s catchfree Raises CHF 1.2M to Scale Production of Innovative Plant-Based Seafood

Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round also saw participation from industry and private investors, along with various business angels. Founded last year, catchfree develops innovative plant-based seafood alternatives made from ingredients such as rice, soy protein, and algae. The startup’s product portfolio currently includes shrimp, fish burgers, and fish bites. Catchfree will use the new capital investment to scale its production capacity and launch products in Switzerland early this summer. “Today’s environmentally conscious consumers want to enjoy healthier food – for themselves and for the planet,” said Severin Eder, co-founder of catchfree. “That’s exactly what catchfree offers: an alternative that is just as indulgent and …

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ProVeg New Food Hub

Image supplied by ProVeg International
Market & Trends

What’s Really Holding Consumers Back From Plant-Based Foods?

Despite impressive growth in the plant-based sector, many consumers still hesitate to try – or stick with – plant-based foods. What’s behind this resistance? At ProVeg International’s New Food Hub, they’ve taken a closer look at the five biggest misconceptions that continue to shape consumer attitudes – and how businesses can overcome them. One major sticking point? Taste. Some consumers still associate plant-based foods with bland textures and unappealing flavours – a perception partly left over from early product iterations. But as ProVeg explores in its article, brands today have an arsenal of tools, from R&D improvements to influencer-led marketing, to turn this perception around. Taste is the most crucial factor for flexitarians when choosing plant-based foods, so make sure that your products can impress …

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Most Read in the Last 30 Days

The field of vegan news has grown enormously in recent years, making it increasingly important for decision-makers to keep track of the dynamic scene. While the mass of vegan news certainly does not determine its quality, the increasing coverage of vegan issues in mainstream media highlights the lasting impact that veganism has on our society and the future of the food industry.

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The relevance of vegan news is especially evident in google data, as vegan google searches increased by 47% in 2020, reaching a popularity almost twice as high as in 2015.

While the overall vegan newsfeed is steadily expanding in response to the growing interest, several sub-reporting media have been formed to cover different issues connected to a vegan lifestyle. Most importantly, vegan food sites, recipe sites, and vegan business sites are shaping the vegan news landscape, with the latter underlining the immense economic potential of the vegan industry.

Vegan News About Food

For publishing, perhaps more than any other industry, it is necessary to capture and reflect social change, with the press ramping up coverage of plant-based issues in response to the rising success of vegan lifestyles. Vegan news mostly focus on the positive effects of a vegan diet, addressing human health, animal welfare and the planet. Therefore, vegan food news is one of the strongest sectors in vegan reporting.

vegan news about food
©insta_photos-stock.adobe.com

Because concerns about the health-ramifications of a meat-rich diet are rising sharply, vegan food news is a crucial news branch in which plant-based foods and recipes are discussed. In particular, vegan food news channels carry the message that there are a lot of vegan food options on the market, saving animals’ lives.

If plant-based products as a whole were seen as a brand, it is safe to say that the brand awareness of plant-based products is increasing year by year. In 2021, more vegan alternatives were launching than ever before, opening a giant market supported by the passion for a healthy vegan diet.

However, the key players in the search for a vegan turnaround are the stakeholders within the industry, including established companies and startups that are gradually expanding their plant-based portfolio. At this pivotal point, the need for another vegan news category has formed, the vegan business news.

Vegan Business News

Vegconomist is an online magazine that specializes in vegan business news and is geared towards a B2B audience. Created by Peter Link in 2018, vegconomist shares news from all over the business world, including vegan hotspots like the UK, Germany, and the United States, but also Asian countries and the African continent.

Vegconomist is now available in four languages, with each site having a different focus based on the language region. While the English-language page is internationally oriented, the German, French and Spanish pages each have a regional focus.

global vegan news
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Furthermore, vegconomist provides a newsletter that decision-makers and anyone looking to know more about vegan brands, new products in the growing plant-based meat and dairy market, as well as investments and market trends, can sign up for to receive emails containing the latest vegan business news.

If you don't want to miss out on any vegan business news, you can sign up for the vegconomist newsletter here.