Neptune bioinnovation center

© Nova Scotia
Fermentation

Nova Scotia Launches Large-Scale Bioinnovation Centre with Global Fermentation Capacity

Nova Scotia has opened a new bioinnovation facility in Dartmouth that is expected to play a central role in the development of Canada’s bioindustrial sector. The Neptune BioInnovation Centre, a 51,000-square-foot facility, is designed to support large-scale precision fermentation and spray drying, addressing commercial-scale needs in areas such as biotechnology, agriculture, and alternative proteins. The provincial government has allocated $5 million to convert the facility into a multi-user space equipped with both wet and dry laboratories. The centre is one of only three facilities of its kind globally and the first in Canada to provide this level of biomanufacturing capacity. Economic projections According to the province, the centre is projected to generate over 2,400 jobs and contribute approximately $334 million annually to Nova Scotia’s gross …

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Galaxy dairy-free honeycomb bar

© Galaxy
Products & Launches

Galaxy Launches Dairy Free Honeycomb Bar in the UK

Galaxy is expanding its dairy-free chocolate range in the UK with the launch of the new Honeycomb bar, which combines cocoa, hazelnut paste, and crunchy honeycomb pieces. Like the remainder of Galaxy’s dairy-free range, the new product is made in a completely dairy-free and gluten-free environment. It has also been certified by the Vegan Society. “This new bar brings you the signature silky Galaxy taste you know andlove, now with melt-in-your-mouth honeycomb pieces,” says the brand. “It’s the indulgence you expect from Galaxy, without the dairy. Crafted for those living a dairy-free lifestyle, the new 40g bar is ideal for popping in your bag and enjoying as a moment of pleasure on the move.” An evolving range The news comes just months after Galaxy introduced …

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A bowl with algae oil

© Checkerspot
Algae, Microalgae & Seaweed

Checkerspot Develops “World’s First” High-Oleic Palm Oil Alternative Made With Microalgae Fermentation

California-based biotech company Checkerspot has announced the development of what it claims is the first ever high-oleic palm oil alternative produced entirely through microalgae fermentation. As explained in a study published this month in the journal Fermentation, Checkerspot took the microalga Prototheca moriformis and used classical strain improvement techniques to enhance oil yield and composition. The resulting oil closely matches the fatty acid profile of conventional high-oleic palm oil, containing over 55% oleic acid and 32% palmitic acid. The technology does not involve genetic engineering. The fermentation process reportedly demonstrated scalability from laboratory to industrial levels, achieving oil titers up to 145 grams per liter and oil content of approximately 70% of the dry cell weight. Consequently, the oil could be a viable alternative to …

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Bosco Emparanza García MOA Foodtech

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Interviews

MOA Foodtech: “AI is Transforming the Way We Approach Fermentation and Ingredient Development”

MOA Foodtech is a biotechnology company specializing in the use of fermentation and AI to produce healthy, sustainable food ingredients from agricultural byproducts. The company’s focus is on creating next-generation proteins that are both nutritionally rich and technologically versatile, offering a revolutionary solution to food waste while providing sustainable alternatives to traditional protein sources. Bosco Emparanza García is the CEO and founder of MOA Foodtech. With a background in biochemistry and an MBA in biotechnology, Bosco has extensive experience in the biotechnology, pharmaceutical, and food industries, including a notable role at AINIA Centro Tecnológico. In this interview, Bosco discusses how AI-driven fermentation is revolutionizing ingredient development, the environmental benefits of upcycling agricultural byproducts, and how MOA Foodtech is shaping the future of sustainable protein production. …

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Investment Climate Podcast

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Investments & Finance

Investment Climate Podcast: César Augier of Jay&Joy, 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 27: Jay&Joy In this episode, I sat down with Cesar, the CEO of Jay&Joy, a pioneer in organic plant-based cheese in Europe. We unpacked his remarkable journey of rescuing the company from bankruptcy, rebuilding trust after a product recall, and leading a high-stakes €2M fundraise over the …

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Eclipse Foods non-dairy whole milk

© Eclipse Foods
Milk- and Dairy Alternatives

Eclipse Foods Launches Non-Dairy Whole Milk That Replicates The Molecular Structure of Dairy

Eclipse Foods, the plant-based brand aiming to make products that are indistinguishable from conventional dairy, has announced the launch of its new Non-Dairy Whole Milk. The product is said to deliver on flavor, stability, sweetness, and whiteness — areas where Eclipse says most plant-based milk alternatives fall short. The milk has a neutral taste, while its stability allows it to foam in hot and cold drinks without settling at the bottom of the cup. The Non-Dairy Whole Milk was developed by isolating proteins from peas and chickpeas to replicate the molecular structure of milk. It is shelf-stable and will target food service partners, including coffee shops, smoothie bars, bakeries, and cafes. The new product was inspired by the dairy region of Hokkaido, Japan, and the …

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© MYCFOODS
Fundraising

French Mycelium Startup MYCFOODS Launches First Fundraising Round

MYCFOODS, a French startup specializing in mycelium-based foods, has launched its first fundraising round to support the industrial scaling of its innovative food products. The brand, under the company Mycelium Technologies, has a goal of raising €750,000 from qualified business angels, with plans for a subsequent €4.5 million venture capital round next year. The company’s product, developed over four years of research and development, uses mycelium as the main ingredient. This new food offers a natural, clean-label alternative to traditional meat and fish, as well as ultra-processed plant-based products. According to the EIT Food Consumer Observatory, 60% of Europeans are moving away from ultra-processed plant-based alternatives due to concerns about their health impacts. MYCFOODS’ combines the firm texture of mycelium with a subtle flavor profile, …

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Asahi like milk

© Asahi Like
Milk- and Dairy Alternatives

Asahi Unveils Japan’s First Yeast-Derived Milk Alternative

Asahi Group Japan has introduced a new product, LIKE MILK, which is marketed as Japan’s first yeast-derived non-animal milk. The product, which uses the company’s proprietary yeast technology, is designed to cater to those seeking alternatives to traditional animal-based milk, particularly in response to food allergies and other dietary preferences. LIKE MILK will be available for purchase via the “Makuake” support purchase platform from April 16 to June 15, 2025, with a nationwide release slated for 2026. Responding to needs of allergy sufferers The product is described as free from the 28 major allergens typically found in foods, and is also said to have a mild, naturally sweet taste with no strong aftertaste. It offers a nutritional profile comparable to cow’s milk, containing similar amounts …

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Beyond Meat

© Beyond Meat
Marketing & Media

Beyond Meat Premieres Documentary “PLANTING CHANGE” on YouTube

Today, Beyond Meat has launched its first documentary-style short film, PLANTING CHANGE. Narrated by the company’s founder and CEO, Ethan Brown, the film explores the intersection of health, sustainability, and plant-based nutrition, emphasizing the shift from animal-based to plant-based food systems. The documentary presents a range of perspectives, featuring interviews with medical professionals, climate advocates, historians, and farmers who are transitioning to growing pulses for plant-based foods. These farmers, many of whom have been in agriculture for multiple generations, are presented as key players in reshaping the future of food production, providing an alternative to the traditional, animal-based agricultural system. Challenging entrenched systems PLANTING CHANGE examines the broader impacts of dietary choices, addressing both the environmental and health benefits of incorporating more plant-based foods. The …

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21st.BIO

Image supplied by 21st.BIO
Fermentation

21st.BIO Engineers Safer Fungal Strain for Protein Production, Calls for EU Regulatory Reform

Biotech firm 21st.BIO has developed a new strain of Aspergillus oryzae, a filamentous fungus commonly used in fermentation, that has been engineered to remove all known pathways for producing mycotoxins — potentially harmful compounds sometimes found in fungi. The new strain, described in a peer-reviewed study published in Applied Microbiology and Biotechnology, was designed to avoid producing substances such as aflatoxins and other unwanted byproducts. It also eliminates the genes responsible for penicillin G production, which reduces the risk of unintended antibiotic residues. According to the study’s lead author, José Arnau, Executive Director of Strain Development and Regulatory Affairs at 21st.BIO, the work removes a longstanding safety concern in fungal-based production systems. “By eliminating the last safety challenge around filamentous fungi, we’re unlocking the full …

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ProVeg International new food hub

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Market & Trends

Why There’s a Shift Towards Plant Products Based on Wholefoods

Is the future of alternative proteins looking a little more… whole? While much attention has been given to cultivated meat and precision fermentation, a quieter shift is taking root – and it’s one rooted in simplicity. Across global markets, brands are responding to increasing consumer demand for minimally processed foods made with recognisable ingredients and fewer artificial additives. With this trend, there is growing momentum behind products that emphasise wholefood ingredients.  In ProVeg International’s latest article on the New Food Hub, they spotlight products and innovations that are based on and inspired by wholefoods. Take Plenish’s enriched oat milk – made with just oats, water, and salt, yet fortified with essential nutrients. Or Moving Mountain’s surprising pivot: its Superfoods range ditches the meat mimicry in …

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Oh So Wholesome

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Products & Launches

Oh So Wholesome Gains Major Tesco Listing for “Veg’chop” Made From Pulses, Seeds and Veg

New brand Oh So Wholesome has announced that its unique plant-based product, Veg’chop, has gained a listing at 649 Tesco stores UK-wide. Veg’chop is made from pulses, seeds, and vegetables, including lentils, quinoa, sweet potato, and chia seeds. It is described as having a “savoury, seasoned and slightly nutty flavour”, and is reportedly high in protein and fibre. Co-founder Jason Gibb decided to develop the product after struggling to find a plant-based ingredient that wasn’t a processed meat alternative. Veg’chop can be cut up and used in a variety of dishes, including fajitas, curries, pasta, salads, and wraps. “We’re delighted to secure such a big listing for our first launch,” said Gibb. “I think that speaks to the growing appetite for minimally processed foods that …

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Happiee lion's mane mushroom chunks

© Happiee
Fungi, Mushrooms & Mycelium

Happiee Launches “UK’s First” Easy-Cook Lion’s Mane Mushroom Chunks

Plant-based brand Happiee, best known for its seafood alternatives, has expanded its range with the launch of easy-cook lion’s mane mushroom chunks. Claimed to be the first products of their kind in the UK, the chunks are available in two flavours — Original and Teriyaki. They are aimed at the growing number of consumers searching for less processed alternatives to meat. Lion’s mane mushrooms can be difficult to prepare due to their natural bitterness, but Happiee’s products are pre-prepared and marinated, meaning they can be cooked within minutes. The chunks reportedly contain 4.1g of protein and 2.8g of fibre per 100g, and are low in sugar. The new launch marks Happiee’s first entry into the functional foods market and draws on the brand’s Asian roots; …

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Sunday Supper

© Sunday Supper
Company News

Sunday Supper Appoints New Leadership Team, Launches $2.5M Seed Round

Sunday Supper, a plant-based Italian food brand, has announced an expansion of its executive team alongside the launch of a $2.5 million seed funding round as the company looks to strengthen its position in the plant-based food sector and drive further retail growth. Spencer Oberg has been appointed as CEO, bringing over a decade of experience in the consumer packaged goods industry, including his recent role as chief operating officer at Good Planet Foods, where he contributed to the company’s growth in the plant-based dairy market. “We’re leaning into our strong brand and existing traction to expand retail presence and explore innovative new products and revenue channels. I couldn’t be more excited to lead this company and incredible team into what’s next,” stated Oberg. In …

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Lean startup principles whitepaper

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R&D

New Whitepaper Explores How Lean Startup Principles Could Accelerate Food Tech Innovation

New Wave Biotech and Nurasa have partnered to publish a new whitepaper exploring how lean startup principles — originally designed for fast-moving software companies — could be used by food tech innovators. Titled The Lean Startup Meets Food Tech: Does It Work?, the report reinterprets the five Lean Startup principles originally written by entrepreneur and author Eric Ries, outlining how they could apply to food tech and biomanufacturing. The resulting principles are: “Helping teams move faster and smarter” The paper draws on insights from investors, founders, corporates, and scientists from across the food tech ecosystem, including Givaudan, Tetra Pak, Nucleus Capital, and CJ CheilJedang. It also consults startups such as Liven, MeliBio, and DeNovo. The resulting guidance illustrates how lean principles could be used to …

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Meatable

© Meatable
Society

Meatable Collaborates with Major NGOs to Address Global Food Challenges

Meatable, a company specializing in cultivated meat technology, announced its collaboration with three global organizations dedicated to advancing sustainable food systems: Food Tank, The United Nations Global Compact, and The Hunger Project. This partnership is part of Meatable’s ongoing efforts to address the environmental and societal challenges of global food production. The world’s population is projected to reach nearly 10 billion by 2050, which will significantly increase the demand for protein. Traditional livestock farming, however, relies on large amounts of land, water, and energy, and is a major contributor to greenhouse gas emissions and deforestation. As the environmental costs of food production rise, alternatives like cultivated meat, which aims to reduce these negative impacts, are being seen as a potential solution. Danielle Nierenberg, co-founder of …

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Moolec Science

© Moolec Science
Company News

Moolec Science Merges with Bioceres Group to Scale Molecular Farming Platform

Moolec Science, a producer of animal proteins through molecular farming, has entered into an all-stock business combination with Bioceres Group Limited and related entities. The deal, finalized on April 17, 2025, will position Moolec as the parent company of Bioceres Group, Nutrecon LLC, and Gentle Technologies Corp., creating a larger entity focused on innovation in food production and sustainability. Moolec uses molecular farming to produce animal proteins and nutritional oils by engineering plants to carry animal protein genes. This approach allows for the production of proteins typically sourced from animals, but using plant-based systems, which could provide a more sustainable and scalable alternative. In the new structure, Moolec will issue up to 87 million new shares and 5 million warrants to the shareholders of the …

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Plant Based Business Hour

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Plantbased Business Hour

A Democratic Protein Revolution: Structuring the Next Phase of Food System Transformation with Dr. Sylvain Charlebois

As climate pressures, consumer demand, and economic imperatives converge, the global food sector stands at the brink of systemic change. It isn’t a question of if, but of how fast. A recent conversation on The Plantbased Business Hour hosted by VegTech Invest’s CEO, Elysabeth Alfano, featured Dr. Sylvain Charlebois, Senior Director of the Agri-Food Analytics Lab at Dalhousie University. Their discussion reinforced a critical message: the time to invest in structural shifts—across yield innovation, value-added infrastructure, and supply chain transformation—is now. Canada’s role in the global shift to sustainable protein Dr. Charlebois described how Canada, a major agricultural player, is rapidly pivoting from traditional meat-centric models toward what he terms a “democratic protein play.” This emerging model emphasizes pulses and legumes like lentils, chickpeas, and …

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THIS superfood

© THIS
Products & Launches

THIS Shifts from Meat Alternatives to Superfoods in New Product Line

Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat alternatives to whole-food protein products. The range includes the Super Block and Marinated Pieces, which will be available from April 28 in Tesco and Ocado, followed by Waitrose and Sainsbury’s in the coming weeks. The products are priced at £3.95 each. The Super Block is a high-protein, plant-based block made from fava bean protein, seeds, and vegetables. Each 250g block contains 18g of protein per 100g, along with a source of iron, Omega-3, and fiber. Shiitake mushrooms contribute to its firm texture and natural umami flavor. The Marinated Pieces, weighing 180g, feature the same core ingredients and are infused with a …

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GIANT LEAPS

Image courtesy of GIANT LEAPS
Science

EU-Funded GIANT LEAPS Project Aims to Make 60% of Protein Consumed in the EU Plant-Based

Since 2022, a Horizon Research and Innovation Action project called GIANT LEAPS has been working to accelerate the transition from animal-based to alternative dietary proteins. The project has been granted €10.3 million in EU funding over a four-year period. Led by Dr. Paul Vos, a nutrition and health scientist at Wageningen University & Research, it aims to speed up the protein transition in line with the Farm-to-Fork strategy and contribute to the European Green Deal target of reaching climate neutrality by 2050. GIANT LEAPS works to assess alternative protein sources, benchmark them against traditional animal proteins, and define future diets optimized for environmental and health impact. It is investigating a range of proteins, including plant-based, microbial, fungal, and cultivated products. The initiative is also working …

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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
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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.