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Gourmey’s Cell-Cultivated Meat Application Approved by UK Food Agencies

July 8, 2025

Cultivated meat company, Gourmey, has secured a regulatory milestone in the United Kingdom. The company announced that its application for approval has been validated by both the Food Standards Agency (FSA) and Food Standards Scotland (FSS), making it the world’s first cell-cultivated meat company to receive such validation in the UK. Accelerating the path to market “We are proud to announce that GOURMEY is the world’s first cell-cultivated meat company to have its application validated in Great Britain,” said Nicolas Morin-Forest, CEO and co-founder of Gourmey. This marks the commencement of Gourmey’s regulatory assessment process in the country. This development follows a series of similar achievements in other regions. Gourmey had previously received validation from the European Union’s European Food Safety Authority (EFSA) and Switzerland’s …

Organisations and brands:

Food Standards Agency (FSA)

Gourmey

Investments & Acquisitions

Bunge Finalizes $8.2B Merger with Viterra, Boosting Soybean and Corn Export Dominance

July 8, 2025

Bunge Global SA has completed its $8.2 billion merger with Viterra Limited, solidifying its position as a leading player in the global agribusiness sector. The deal, which took more than two years to finalize, received regulatory approval from key markets, including China’s State Administration for Market Regulation (SAMR), which had been the final regulatory obstacle. Viterra, previously known as the Saskatchewan Wheat Pool, operates over 300 grain and oilseed processing facilities in more than 40 countries. Bunge adds to this with 56 oilseed crushing plants, 26 port terminals, and 17 grain processing facilities. The merger will create a network of over 600 facilities, significantly increasing the company’s global capacity for grain storage, oilseed processing, and refining. In a statement following the merger’s completion, Bunge CEO …

Organisations and brands:

Bunge

Food & Beverage

Yumame Foods Partners with Le Patron to Innovate Gourmet Plant-Based Foods Through Fermentation

July 8, 2025

FoodTech startup Yumame Foods and the established food company Le Patron have entered into a strategic collaboration aimed at developing plant-based food products that prioritize both taste and sustainability. Foodtech meets culinary experience Yumame Foods, a company focused on leveraging fungal fermentation to create nutrient-dense, minimally processed foods, will contribute its innovation and cutting-edge technology to the partnership. Its products, which incorporate legumes, grains, and fungi, are already being used in Switzerland’s food-service sector. Le Patron brings decades of experience in crafting premium gourmet specialities, particularly in the fields of pâtés, terrines, and ready meals. The combination of Yumame’s advanced biotechnological approach and Le Patron’s expertise in culinary production and market knowledge is set to support the growth of both companies’ plant-based food systems. Dr. …

Organisations and brands:

Yumame Foods

Company News

Aussie Plant Based Co. Rebounds with Major Retail and Foodservice Partnerships

July 8, 2025

After entering liquidation in October 2024, Aussie Plant Based Co. has re-established its presence in the Australian market, securing new national listings. The company announced that its Love Buds brand will be available in Coles supermarkets, while Betty’s Burgers has also added the brand to its menu across the country. The company’s recovery has been led by Raghu Reddy, who took over after the business faced financial difficulties. Reddy has managed to restructure the company without external funding, focusing on regaining key partnerships and rebuilding its product offering. Reflecting on the turnaround, Reddy said, “What we’ve achieved in the past nine months has been one of the most challenging and rewarding journeys of my career. We’ve worked hard to rebuild trust with our partners, and …

Organisations and brands:

LOVE BUDS

The Aussie Plant Based Co

vEEF

Shoes

Stella McCartney Partners With Balena to Launch Sustainable Sneakers With Compostable Soles

July 8, 2025

Fashion house Stella McCartney has partnered with material science company Balena to launch a new version of its sustainable S-Wave Sport sneakers. The soles of the shoes are made with Balena’s BioCir® Flex material, which biodegrades into renewable biomass when composted in industrial facilities and can be recycled for continuous use. BioCir® Flex is made from sustainable sources like castor beans, oils, and polysaccharides, which do not compete with food resources. It is dyed with natural cinnamon, and is claimed to be as durable as TPU and as flexible as rubber. The white version of the sneakers features Piñayarn® mesh panelling, made with pineapple leaf fibres sourced from agricultural waste. This material is a zero-waste, biobased alternative to fossil fuel-based plastics. The Wine version has …

Organisations and brands:

Balena

Stella McCartney

Fairs & Events

Vegan Chocolate Brand NOMO Wins Three Golds at Free From Food Awards

July 8, 2025

UK-based vegan and allergy-friendly chocolate brand NOMO has won multiple accolades at the 2025 Free From Food Awards. The brand received three gold awards in the Confectionery category for the following products: Additionally, NOMO’s Birthday Cake XL Bar was commended in the Gifting & Celebration category. “Absolutely thrilled” NOMO previously received gold medals for its Coconut Egg, Easter Hunt pack, and Ultimate Egg at The Free From Food Easter Awards, along with a silver award for its Mini Creamy Vanilla Bunnies. “We’re absolutely thrilled that our brand-new products have been so widely recognised at the Free From Food Awards,” said Tara Stevens, Senior Brand Manager at NOMO. “This recognition shows there’s strong demand for free‑from products that not only meet dietary needs but delight with …

Organisations and brands:

NOMO

Image courtesy of EAT

Sustainability / Environment

Updated EAT-Lancet Commission Will Reveal How to Feed a Growing Population Within Planetary Boundaries

July 8, 2025

EAT and The Lancet are preparing to launch the 2025 EAT-Lancet Commission, which will provide a major scientific update to the landmark 2019 EAT-Lancet report. The Commission will be published in The Lancet and will launch at the EAT Stockholm Food Forum on October 3. It addresses the question of how to feed a growing population within planetary boundaries, transforming the global food system while promoting justice and equity. The new report provides an updated review of what constitutes a healthy, sustainable, and just food system, taking into account new evidence in the areas of agricultural and livestock practices, economic modelling, health, social justice, and the impact of food systems on planetary boundaries. It also emphasizes the importance of adapting healthy diets to regional and …

Organisations and brands:

EAT-Lancet

Food Service

Oshi Plant-Based Salmon Secures National Distribution Through Sysco

July 7, 2025

Oshi has announced several key developments that mark significant milestones in its growth and distribution efforts. The company revealed a new partnership with Sysco, a major distributor in the US foodservice market. Oshi’s plant-based salmon is now stocked in five Sysco warehouses across the country and will soon be available nationwide through the Sysco Marketplace. Expanding reach in US foodservice This partnership provides Oshi with access to a significant portion of the US foodservice market, expanding its reach to a broader customer base and increasing the availability of its product in restaurants, hotels, and other foodservice establishments. Oshi’s CEO, Ofek Ron, noted the importance of distribution in the company’s growth, sharing that interest in their plant-based salmon at trade shows often ended when buyers discovered …

Organisations and brands:

Oshi

Sysco

Fairs & Events

New Plant Protein Concepts from Lallemand, Burcon, and More at IFT FIRST 2025

July 7, 2025

Two major players in the plant-based protein sector, Lallemand Bio-Ingredients and Burcon NutraScience, will exhibit at the upcoming IFT FIRST 2025 in Chicago from July 13-16, showcasing their latest innovations in functional plant proteins for the food and beverage industry. Lallemand Bio-Ingredients, a global provider of fermentation-based solutions, will highlight its yeast protein offerings, including Engevita® HiPRO Beyond, a vegan protein solution containing 80% protein. This ingredient is designed for applications in high-protein snacks, beverages, meat alternatives, and bakery products. The company will also showcase Vitality, a product distributed by Lallemand Bio-Ingredients in North America, which delivers key texturizing and binding properties suitable for egg-free and allergen-friendly food innovation. Role of yeast in future of food At the Taste of Science stage on July 15, …

Organisations and brands:

Burcon

IFT Chicago

Lallemand

Milk- and Dairy Alternatives

Alpro Launches Fortified Plant-Based Drinks and Yogurts for Kids

July 7, 2025

Alpro, a plant-based brand owned by Danone, has introduced a new product line targeted at children, responding to concerns from parents about healthy food options. The new range includes a chocolate-flavored oat-based drink, a strawberry-flavored soya drink, and soya-based yogurt alternatives in vanilla and strawberry flavors. The range will be available in ASDA starting today, and in Tesco on July 23rd, with wider availability in Sainsbury’s and Waitrose from September. The products are dairy-free and vegan-friendly, offering 30% less sugar than similar items available for children. They are fortified with key nutrients, including calcium, vitamin D2, iodine, and vitamins B2 and B12. The range is free from artificial colorings, preservatives, and flavorings, and is naturally lactose-free. Solution for health-conscious parents Tom Kerr, Head of Category …

Organisations and brands:

Alpro

Danone

Products & Launches

India’s PROT Prepares Commercial Rollout of Shelf-Stable Plant Protein Block

July 7, 2025

Mumbai-based foodtech company PROT is preparing to launch its debut product, PROT Block, a shelf-stable plant protein developed for both consumer and professional kitchens. The product enters the market following a closed trial involving 500 users, which included home cooks, fitness enthusiasts, and culinary professionals. PROT Block is a firm, minimally processed plant protein that can be cut, cooked, and incorporated into a wide range of dishes. With a neutral taste and adaptable texture, it is intended for varied applications, from stir-fries and curries to sandwiches and salads. Each 100g serving contains 15 grams of protein and 10 grams of fiber. The product is free from common allergens including soy, gluten, nuts, and dairy, and does not require refrigeration, making it suitable for ambient storage …

Organisations and brands:

PROT

Garden Gourmet launches marketing campaign in Spain

Ada Parellada. © Nestlé Professional

Marketing & Media

Garden Gourmet Targets Spanish Restaurants With New Campaign Featuring Chefs & Influencers

July 7, 2025

Garden Gourmet, a plant-based brand by Nestlé, has launched a new digital campaign in Spain to promote the use of its plant proteins on restaurant menus. As part of the campaign, chefs and food influencers will create dishes using a selection of Garden Gourmet products, from beet falafel to meatballs and vegan mince. Among them will be Ada Parellada, a chef with a commitment to sustainability and healthy eating, and Paula Marín, who is said to make dishes that combine art and gastronomy. Food critic and culinary content creator Danny Salas and food content creator and communicator Celeste García de la Banda will also be involved in the campaign. “Products designed for the restaurant industry” In March, Nestlé opened a new facility in Serbia to …

Organisations and brands:

Garden Gourmet

Ingredients

France’s Vétéjal Develops Innovative Seasonings to Transform the Flavour of Plant-Based Dishes

July 7, 2025

French brand Vétéjal has developed a variety of innovative plant-based seasonings that are said to transform the flavour of creams, sauces, marinades, and grilled or slow-cooked meals. Sold in powdered form, the products can be mixed with water, oil, milk, or cream to make sauces. They can also be sprinkled on top of savoury meals. The seasonings are available in several flavours, including cream of mushroom soup, Roquefort-style blue cheese, and king crab. They are said to be made with 100% natural ingredients, with no animal products, sugars, gluten, or additives. Vétéjal also offers a variety of broths for use in soups and any dish cooked in sauce. Flavours include beef, poultry, and crustacean. Furthermore, the brand has launched a garlic and chive sauce for …

Organisations and brands:

Vétéjal

Image: Green Rebel on LinkedIn

Food Service

Malaysia’s Largest Coffee Chain Launches Vegan Menu in Partnership With Green Rebel

July 7, 2025July 7, 2025

Malaysia’s largest coffee chain, Zus Coffee, has partnered with Indonesian plant-based brand Green Rebel to offer a vegan ready-to-eat menu. The dishes on the menu include: The first two options are both made with Green Rebel’s mushroom and soy-based protein, while the Mushroom & Truffle Pasta contains dairy-free cheese. Each dish has under 200 calories. The vegan menu will be available at more than 200 Zus Coffee outlets in Terengganu, Kelantan, and Pahang States. It has been launched in response to growing demand for meat-free foods in Malaysia. Plant-based foods tailored to the Asian market Green Rebel launched in 2020 and claims to be Indonesia’s leading plant-based food tech startup. The company makes meat and dairy alternatives tailored to the Asian market; its plant-based meats …

Organisations and brands:

Green Rebel

Zus Coffee

Manufacturing & Technology

Pea Protein Set for Growth, but Regulatory Compliance Remains a Key Challenge, Research Reveals

July 4, 2025

A new report from Persistence Market Research reveals significant growth prospects for the global pea protein market, which is set to expand from $2.36 billion in 2025 to $4.20 billion by 2032, driven by a compound annual growth rate (CAGR) of 8.6%. This growth is largely attributed to the rising consumer preference for plant-based diets, increasing awareness of health and sustainability, and the growing demand for allergen-free and non-GMO ingredients in a variety of products. Pea protein, primarily derived from yellow split peas, is already a key ingredient in several sectors, including meat and dairy alternatives, nutritional supplements, and baked goods. Its nutritional benefits, such as being high in protein and iron, coupled with its hypoallergenic, non-GMO, and gluten-free characteristics, have made it a staple …

Organisations and brands:

Persistence Market Research

Investments & Finance

Investment Climate Podcast: Andrew Leech of Bovotica, How to Get Funded in 2025

July 4, 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 37: Bovotica In this episode, I talk with Andrew Leech, co-founder and CEO of Bovotica, an Australian startup developing probiotic and prebiotic technologies that reduce methane and improve cattle productivity. Andrew walks us through the journey of closing a $3.4M seed round—highlighting the power of warm intros, …

Organisations and brands:

Investment Climate Podcast

Marketing & Media

Over 40% of Meat Eaters Haven’t Tried Plant-Based Burgers – Burger King’s New Campaign Aims to Change That

July 4, 2025

Burger King UK has launched a campaign to encourage meat eaters to try plant-based options, supported by Pete Wicks, known for his role on the reality TV show The Only Way Is Essex. The initiative is in collaboration with The Vegetarian Butcher, and its goal is to increase awareness and trial of plant-based burgers. Wicks, who has been appointed Burger King’s first-ever “Chief Persuader,” is tasked with delivering Vegan Royale® burgers to meat-eaters, hoping to convince them to experience the taste of plant-based alternatives. The campaign is driven by research from GFI that reveals more than 40% of meat eaters have never tried a plant-based burger. Speaking on his involvement, Wicks commented, “You don’t have to go full veggie to enjoy good food. I’m proud …

Organisations and brands:

Burger King

The Vegetarian Butcher

Investments & Finance

Brazil’s Future Cow Raises R$4.85M to Advance Production of Animal-Free Dairy Proteins

July 4, 2025

Brazilian precision fermentation startup Future Cow has secured R$4.85 million (around $0.9 million) to make its animal-free dairy technology scalable and ready to be licensed by the food industry. The company initially raised R$1.27 million via a crowdfunding campaign earlier this year, falling short of its R$1.5 million target. However, it has now received further funding in the form of R$1.5 million from the São Paulo Research Foundation (FAPESP) and R$2.2 million from the research agency Embrapii, which is linked to Brazil’s National Center for Research in Energy and Materials (CNPEM). The funding will be used to develop new technologies and optimize production, improving sustainability and efficiency. The startup hopes to reach commercial scale next year. “Sustainable and efficient alternative” Future Cow is one of …

Organisations and brands:

Future Cow

Photo: MELQUIZEDEQUE ALMEIDA on Pexels

Sustainability / Environment

ProVeg Updates Food System Database, Adding Statistics on Water, Methane & Food Security

July 4, 2025

Food awareness organization ProVeg International has updated its Food System Data website with several new sections, providing essential information for journalists, campaigners, and researchers. The new section on water illustrates that the production of animal-based foods generally requires more water than the production of plant-based foods and meat alternatives. There are exceptions — some plant-based products, such as coffee, cocoa, and certain nuts, can have high water footprints. However, even when this is taken into account, the database shows that moving towards plant-based diets can reduce an individual’s water footprint by 25–55%. There is also a new section on methane, demonstrating that this greenhouse gas is a key cause of climate change and that farm animals are responsible for 32% of global human-made methane emissions. …

Organisations and brands:

ProVeg

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