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Investment Climate Podcast: Emile Redant of Zymofix, How to Get Funded in 2025

January 17, 2025

In this podcast series, Alex Shandrovsky 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 alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 13: Zymofix: Emile Redant In this episode, Alex talked to Emile Redant, co-founder and CEO of Zymofix, an ag-tech company developing a new way to produce microorganisms, which are mainly being used in agriculture and other non-food, non-animal feed types of applications. Emile shares how Zymofix raised $2 million in seed funding from the High Tech Gründer Fund and two regenerative agriculture-focused …

Organisations and brands:

Investment Climate Podcast

Zymofix

Products & Launches

Edenesque Barista Blend Pistachio Milk Hits Whole Foods Shelves and Online Markets

January 17, 2025

Edenesque, a plant-based milk company founded by Leslie Woodward, has announced the launch of its Barista Blend Pistachio Milk. The new product is now available in Whole Foods Market locations across New York State and Connecticut, as well as through the company’s website for nationwide shipping. The Barista Blend Pistachio Milk is designed for coffee and tea applications, featuring a creamy and frothy texture attributed to its high concentration of pistachios and cashews. The product is sweetened with coconut nectar and joins Edenesque’s existing lineup, which includes Unsweetened Oat Milk and Barista Blend Oat Milk. In addition to expanding its product range, Edenesque has broadened its distribution channels. The company’s products are now available at select retailers and all 27 Joe Coffee locations, alongside its …

Organisations and brands:

Edenesque

Company News

Comprital Showcases Vegan Advancements in Gelato and Pastry at SIGEP 2025

January 17, 2025

Comprital, a prominent supplier of ingredients for gelato and pastry, is set to commemorate its 40th anniversary at SIGEP 2025, held in Rimini, Italy, from January 18 to 22. In addition to celebrating this milestone, the company will also honor the 70th anniversary of La Preferita, an artisanal gelato brand it acquired in 2016. The company will present several new solutions at the event, reflecting its dedication to addressing trends such as convenience, seasonality, and dietary inclusivity. One of the new launches is the Fruit Base Dolce Asporto, a gelato base specifically designed for fruit flavors. Building on the success of the previous Dolce Asporto line introduced in 2024, this variant is formulated for take-away gelato. It can be used at room temperature and is …

Organisations and brands:

Comprital

Marketing & Media

Webtalk Recording: 10 Years Veganuary – Lessons, Leads and Learnings

January 17, 2025January 17, 2025

Curious how Veganuary campaigns are evolving to inspire change on an international scale? Our recent webtalk unpacked key strategies, including the role of retail in accelerating transformation, the importance of fun narratives, and how to engage both vegans and heavy meat-eaters alike. We also explored why more people are sticking to plant-based diets post-Veganuary—and what this means for the future of food. Expert panel Toni Vernelli, International Head of Policy and Communications at Veganuary Denise Schmidt, Brand Activist at The Vegetarian Butcher Nadine Filko, Moderation Watch the replay Explore the discussion in depth by viewing the entire session below. Display “10 Years Veganuary” from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “10 …

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The Vegetarian Butcher

update by vegconomist

Veganuary

Jampa's and University of Nottingham develop next generation of plant-based protein products

R&D

University of Nottingham Partners With Jampa’s & Tartistes to Develop “Next Generation of Plant-Based Protein Products”

January 17, 2025

The UK’s University of Nottingham has announced that it is partnering with plant-based food producer Jampa’s and Canadian food manufacturer Tartistes to develop the “next generation of plant-based protein products”. Researchers at the University’s Division of Food, Nutrition and Dietetics have been awarded funding for the project as part of the UK-Canada Innovate UK initiative, which aims to foster sustainable innovation and strengthen ties between the UK and Canadian food sectors. The project builds on Jampa’s long-standing relationship with the University’s Food Innovation Centre (FIC), which will lead the product design and development. The collaboration will focus on reformulating Jampa’s plant-based beef alternative to include local and valorised crops that could be used in both the UK and Canadian markets. There will be a strong …

Organisations and brands:

Jampa

Tartistes

University of Nottingham

Ingredients

Griffith Foods Launches First Alternative Proteins Portfolio, Will Make Category a “Cornerstone of Our Business”

January 17, 2025

Product development and innovation company Griffith Foods has announced the launch of its first alternative proteins portfolio. The portfolio showcases the products developed by the company’s chefs and R&D colleagues globally, along with on-trend food concepts featuring these products. Customers can choose to use the concepts as they are, or as inspiration for new creations requiring further development. Key categories in the portfolio include seasonings, sauces, dressings, bindings, and coatings. Griffith Foods previously committed to expanding its presence in alternative proteins as part of its Long Range Planning and 2030 Aspirations, published in 2023. The company noted at the time that the sector had significant growth potential, making the expansion a wise financial decision. Furthermore, Griffith Foods recognized the potential of alternative proteins to help …

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Griffith Foods

ProVeg announces winners of Food Innovation Challenge

Image courtesy of ProVeg

Fairs & Events

Self-Heating Plant-Based Beef & Rice Box Wins ProVeg Food Innovation Challenge

January 17, 2025

ProVeg has announced the winners of its fifth annual Food Innovation Challenge, held in conjunction with major food companies and open to students across the Asia-Pacific region. In first place is a self-heating plant-based food box containing “Hanwoo beef”, rice, and vegetables. Created by students from Australia’s Royal Melbourne Institute of Technology and the Netherlands’ Wageningen University, the invention has won a $3000 prize. It was developed on behalf of Korean company CJ Foods, which challenged students to create a sustainable and convenient alternative to Hanwoo beef (one of the most expensive beef cuts due to its high marbling). Four other teams received a $1000 prize: Students from Bogor Agricultural University in Indonesia developed a plant-based chocolate for health-conscious women on behalf of Mars. A …

Organisations and brands:

ProVeg

Cultivated Meat

Nebraska Moves to Ban Cultivated Meat, Calling It “Unproven” and “Adulterated”

January 16, 2025

Nebraska Governor Jim Pillen, in collaboration with state senators, has announced the introduction of three new bills aimed at bolstering traditional agriculture in the state. Among these is Legislative Bill 246 (LB246), which seeks to ban the manufacture, sale, and distribution of cultivated meat products in Nebraska. Governor Pillen stated during a press conference, “As the first farmer-governor in more than 100 years, I know how important it is that we take steps to preserve our way of life, for the benefit of those who consume our products. “We feed the world and save the planet. To ensure that we can do that for generations to come, we need to take steps that protect our water supply, the data that farmers use to improve their …

Charity & Campaigns

Veganuary Workplace Challenge 2025 Expands Across US and Global Employers

January 16, 2025

The Veganuary Workplace Challenge has seen growing participation in 2025, with a diverse array of employers across industries encouraging their employees to adopt plant-based diets for the month of January. This year, organizations from sectors including media, manufacturing, education, solar energy, and local government have joined the initiative, which the non-profit Veganuary promotes to explore the environmental, health, and ethical benefits of plant-based eating. The initiative aligns with many companies’ Environmental, Social, and Governance (ESG) goals and Corporate Social Responsibility (CSR) strategies by providing a structured, accessible way to encourage sustainable habits among employees. Notable participants in 2025 include Ernst & Young (EY), the City of San Antonio, LUSH, KSPS PBS, and Miyoko’s Creamery. Globally, hundreds of employers are taking part in the program. “We’re on a mission …

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Veganuary

Products & Launches

Meati Foods’ Mycelium Breakfast Patties Land at Sprouts Farmers Market

January 16, 2025

Colorado-based Meati Foods has launched its first breakfast product: Meati Breakfast Patties, now available in Original and Maple flavors. Made of 98% mycelium, the patties are exclusively available in the freezer sections of 280 Sprouts Farmers Market locations across the United States. The Breakfast Patties are designed to deliver a nutrient-dense alternative to conventional breakfast meats. Each patty provides eight grams of protein, four grams of fiber, and no saturated fat or cholesterol. They also offer a complete protein profile with all nine essential amino acids, along with naturally occurring nutrients like potassium, folate, and choline. “We wanted to create something with the same big aroma that fills your kitchen, and the same taste and texture of the breakfast patty you grew up with – …

Organisations and brands:

Meati Foods

Studies & Numbers

Researchers Study Protein-Fat Interactions to Enhance Plant-Based Cheese Texture and Functionality

January 16, 2025

Scientists at the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan have conducted a study examining how plant-based proteins interact with fat matrices in cheese analogs. Published in Physics of Fluids by AIP Publishing, the research explores strategies to improve the texture, functionality, and nutritional profile of plant-based cheese alternatives. The study focuses on addressing challenges in replicating the sensory properties of traditional dairy cheese, such as creaminess, meltability, and stretchability, which remain key hurdles for plant-based cheese manufacturers. Researchers studied isolates from three plant-based proteins—pea protein, faba bean protein, and lentil protein—to understand their functionality when combined with different fat blends in cheese analogs. The physical properties of the cheese alternatives were analyzed, including melting, stretching, oil loss, and hardness. …

Image: Vertage on Facebook

Investments & Acquisitions

Misha’s Announces Strategic Acquisition of Non-Dairy Cheese Producer Vertage

January 16, 2025

US plant-based foods company Misha’s has announced the acquisition of non-dairy cheese producer Vertage. The strategic acquisition will see Misha’s expand its product line to shredded and sliced plant-based cheeses through Vertage’s current offerings. Misha’s will also benefit from Vertage’s partnership with vertically integrated fresh produce provider Fresh Del Monte, gaining access to the latter’s comprehensive logistics network. This includes production facilities, advanced technology, and logistics capabilities managed by Fresh Del Monte’s inland logistics arm, Tricont Trucking and Logistics. Misha’s will use Fresh Del Monte’s production capabilities to launch new product lines, while the logistics network will help to streamline Misha’s supply chain and enable expansion into new regions. Shared mission Fresh Del Monte and Vertage first announced their partnership in 2023, saying that their …

Organisations and brands:

Fresh Del Monte

Misha's

Vertage

Retail & E-Commerce

Tofu Brand Hodo Announces Retail Expansion Into Meijer, Harris Teeter, and Giant Martin’s

January 16, 2025

US tofu brand Hodo has announced an expansion into leading grocery retailers Meijer, Harris Teeter, and Giant Martin’s, as consumer demand for minimally processed plant-based proteins continues to rise. Hodo’s tofu is made with non-GMO soybeans and is rich in protein and calcium. The brand offers more than 20 retail products, including entrees, dips, flavored tofu blocks, tofu scramble, tofu veggie burgers, and nuggets. Hodo also recently introduced Saucy Tofu Kits, aimed at busy families and those who are new to tofu. The products available as part of the retail expansion are: Meijer: Extra Firm Tofu (Hodo’s top-selling item), Organic Miso Tofu, Organic Indian Spiced Tofu, and Thai Curry Nuggets. Giant Martin’s: Organic Miso Tofu, Thai Curry Nuggets, and Vegan All-Day Egg Scramble. Harris Teeter: …

Organisations and brands:

Hodo

Studies & Numbers

41.8% of Europeans Have Explored Alternative Proteins in the Past Two Years

January 16, 2025

A 13-country survey* conducted by FMCG Gurus in partnership with V-Label has illustrated shifting consumer attitudes towards alternative proteins and sustainability in Europe. It finds that 52.2% of Europeans have changed their diets in the past two years, with 29.2% having reduced their red meat consumption. Meanwhile, a huge 41.8% have explored alternative protein sources such as legumes and plant-based alternatives. These changes are predominantly driven by awareness of the health benefits of plant-based food, the environmental impact of animal agriculture, and animal welfare concerns. However, limitations around taste, cost, and availability continue to prevent more widespread adoption of plant-based alternatives. The results also indicate that 44.5% of European consumers believe irreversible damage has been done to the environment, while 69.2% want brands to educate …

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FMCG Gurus

V-Label

Investments & Finance

Chipotle Doubles Cultivate Next Fund to $100M to Drive Sustainability and Innovation in Food Tech

January 15, 2025

Chipotle Mexican Grill (NYSE: CMG) has announced a $50 million expansion of its Cultivate Next venture fund, increasing the total pool to $100 million. The fund, established in 2022 with an initial $50 million, focuses on early-stage investments in companies developing innovations in agriculture, supply chains, automation, and restaurant technology. The initiative is part of Chipotle’s strategy to accelerate growth and enhance operations, with the company aiming to increase its restaurant count to 7,000 locations across North America. According to Curt Garner, Chipotle’s chief customer and technology officer, “Our decision to double our commitment to our Cultivate Next venture fund is a clear indicator that we are investing in the right companies that we can learn from and utilize to improve the human experience of …

Organisations and brands:

Chipotle

Image supplied

Opinion

Op Ed: Alex Crisp, Host of Future of Foods Interviews – Why I Believe in Cell-Cultivated Meat and Dairy

January 15, 2025January 15, 2025

Alex Crisp is a prolific writer with a background in law, education, and activism. He hosts a podcast called Future of Foods Interviews, in which he discusses the food landscape in the near and distant future with academics, business leaders, and industry influencers. In this opinion piece, Alex reflects on his early experiences growing up on a dairy farm and makes a compelling case for the adoption of cell-cultivated dairy. Alex explores how this revolutionary biotechnology could liberate animals from the food chain, address ethical dilemmas, and create a more compassionate and sustainable future — without asking humans to sacrifice the foods they love. Why I Believe in Cell-Cultivated Meat and Dairy By Alex Crisp host of Future of Foods Interviews I grew up on a dairy …

Image supplied

Interviews

Godo Röben: “In Any Other Industry, the Champagne Corks Would Pop With These Figures”

January 15, 2025

Hardly anyone knows the plant-based industry in Germany as well as Godo Röben. With his impressive experience – from his work as a member of the supervisory board at Bauer to his advisory and advisory board mandates at REWE, LIDL, IFF/Billie Green, Vutter Tiernahrung, Evo4Foods, Project Eaden and Follow Food to his role as a board member at BALPro—he is playing a key role in shaping the future of plant-based foods. As the former managing director of Rügenwalder Mühle, he put the brand on the road to success in the veggie segment, for which SPIEGEL named him the ‘King of Veggie Sausages’ in 2023. In this interview, Röben reveals his personal highlights of the past year, which political decisions are now urgently needed and which …

Investments & Acquisitions

Narayan Group Set to Be Acquired by Edible Garden Following Signing of Non-Binding Letter of Intent

January 15, 2025

Narayan Group, a Slovenia-based producer of organic coconut and superfood products, has announced a planned acquisition by Edible Garden AG Incorporated. The two companies have signed a non-binding letter of intent to enter into a share purchase agreement that would see Edible Garden — a leader in controlled environment agriculture (CEA) and locally grown, organic, and sustainable produce — acquire the outstanding share capital of Narayan Group and its subsidies. The shareholders of Narayan Group will then become the controlling shareholders of Edible Garden. Narayan Group achieved over $22 million in revenue in the first nine months of 2024 and expects fourth-quarter revenue in excess of $9.5 million. With the help of the company’s vertically integrated supply chain and leadership in the European market, along …

Organisations and brands:

Edible Garden

Narayan

New cellular agriculture scale-up facilities open in the Netherlands

Manufacturing & Technology

Two New Cellular Agriculture Scale-Up Facilities Launch in the Netherlands

January 15, 2025

Two new cellular agriculture scale-up facilities have opened in the Netherlands, as the country works to strengthen its position as a global leader in the sector and invest in the future of food. The facilities have been developed through a collaboration between several organisations — the Cellular Agriculture Netherlands Foundation (CAN), Biotechnology Fermentation Factory Ede (BFF), NIZO Food Research, Cultivate at Scale (CaS), Mosa Meat, the Ministry of Agriculture, Fisheries, Food Security and Nature (LVVN) and the Dutch government’s National Growth Fund (NGF). Biotechnology Fermentation Factory Located in Ede, this facility has been set up in partnership with NIZO and focuses on precision fermentation. It offers a direct connection to NIZO’s existing food-grade DSP pilot plant and food application research. “We are incredibly excited about …

Organisations and brands:

Biotechnology Fermentation Factory

Cultivate at Scale

Company News

Heura Opens New Innovation Laboratory, Plans to Register Six Patents in 2025

January 15, 2025

Spanish food tech company Heura has announced the opening of a new innovation laboratory in the 22@ technological district of Barcelona. The laboratory’s increased capacity will allow for the integration of scientific disciplines and the promotion of technological transfer. It will be used to further Heura’s work to develop healthy and sustainable food solutions. Heura has also announced plans to register six new patents over the next nine months, with the aim of offering products with “an unprecedented impact and nutritional density in the most consumed food categories”. The company will continue to expand beyond the plant-based meat category, in line with the prototypes for healthier plant-based cheese, pasta, and snacks it unveiled last October. The new patents will focus on replacing additives, modified starches, …

Organisations and brands:

Heura

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