Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and the Austrian upcycling and food tech company Kern Tech have partnered to launch a 100% cheese plant-based sausages.

© Kern Tec

Products & Launches

Ham Producer Berger-Schinken & Upcycled Fruit Pit Startup Kern Tec Unveil Plant-Based Cheese Sausages

Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and Austrian upcycling and food tech company Kern Tec, have launched a co-branded product: plant-based cheese sausages. The new vegan sausages are crafted from pea protein and feature Kern Tec’s most recent development — Berg-Gaudi — a plant-based cheese made from upcycled fruit pits.  This first-of-its-kind cheese launched in various flavors last year under Kern Tec’s brand Wunderkern, joining a range of no-milk drinks made with apricot kernels that became the most-sold product at vegan superstore BILLA Pflanzilla a few months later. Wunderkern also offers oils and chocolate spreads from waste seeds from the juice and jam industries.  The plant-based cheese sausages are gluten-free, lactose-free, certified vegan, and are available just in time for …

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Nosh Biofoods has developed a mycoprotein for clean label meat alternatives

© Nosh Biofoods

Fermentation

Nosh Biofoods’ Mycoprotein for Single Ingredient, Clean-Label Alternatives to Reach Price Parity with Poultry in 2025

Nosh Biofoods, a B2B biomass fermentation startup based in Germany, has developed a unique mycoprotein that allows manufacturers to produce single-ingredient meat and seafood alternatives with a clean label. According to the startup, the new ingredient provides an umami taste with zero aftertaste and neutral color. This allows the production of 100% mycoprotein analogs without any additives or binders, with final products only needing color additives, spices for flavor, and oil. “It is not only colour-neutral, it also has no off taste — an extremely important point in the context of the alternative protein space, where several protein sources have a strong off taste requiring masking agents, and therefore long ingredient lists,” the startup explained in conversation with Cultivated X.  Long fibers and binding power …

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Impossible Ranch

© Impossible Foods

Company News

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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Thailand plant-based meat manufacturing

Image: PTT Public Company

Manufacturing & Technology

Plant & Bean Opens New Plant-Based Meat Facility in Thailand

In 2021, Innobic (the life sciences arm of Thai state-owned energy company PTT) joined forces with plant-based food importer Nove Foods to form a joint venture called Nutra Regenerative Protein Co (NRPT). The new company then made an agreement with the UK’s Plant & Bean to establish a plant-based meat facility in Ayutthaya, with NRPT providing 51% of the investment and Plant & Bean providing the remaining 49%. The facility — which has a production capacity of 25,000 tons and is claimed to be Thailand’s first dedicated plant protein factory — appears to have recently opened. Plant & Bean Thailand told the Bangkok Post that it had already been approached by several food companies interested in collaborations, including US fast food chain Texas Chicken. The …

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ProVeg Dr Melanie Speck

Dr Melanie Speck, courtesy of ProVeg International

People

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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A photobioreactor for microalgae. Image: Photobioreactor PBR 4000 G by IGV Biotech [CC-BY-SA-3.0], via Wikimedia Commons.

Algae, Microalgae & Seaweed

Danish Scientists Use Blue-Green Algae to Develop “The Ultimate Way to Make Protein”

Scientists at the University of Copenhagen have found a way to make protein by using cyanobacteria (blue-green algae) as a “surrogate mother”. In a new study, the scientists successfully used cyanobacteria to produce a protein with long, fibrous strands that resemble meat fibres. The process involved inserting foreign genes into the blue-green algae, which then became a host organism for the protein. Within each cyanobacterium, the protein organized itself into tiny threads (nanofibres). “Being able to manipulate a living organism to produce a new kind of protein which organises itself into threads is rarely seen to this extent – and it is very promising,” said Poul Erik Jensen of the university’s Department of Food Science. Cyanobacteria can be grown very sustainably, requiring just water, atmospheric …

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Nasoya vegan steak spread with side dishes

© Nasoya

Business Wire

Global Plant-based Protein (Soy, Wheat, Pea, Potato) Market Forecast to 2031

DUBLIN–(BUSINESS WIRE)–The “Global Plant-based Protein Market by Type (Soy Proteins, Wheat Proteins, Pea Proteins, Potato Proteins), Form (Solid, Liquid), Source Process (Conventional, Organic), and Application (Food and Beverages, Animal Feed, Nutritional Supplements) – Forecast to 2031” report has been added to ResearchAndMarkets.com’s offering. The plant-based proteins market is projected to reach $26.45 billion by 2031, at a CAGR of 8.4% during the forecast period 2024-2031 The growth of this market is driven by the rising need for protein-rich diets, growing health and wellness trends, increasing consumer focus on meat alternatives, rising demand from the food & beverage industry, and advancements in ingredient technologies, such as microencapsulation. However, consumers’ preference for animal-based products and fluctuating raw material prices are expected to hinder the growth of this …

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Mycorena receives European Space Agency funding

© Mycorena

Fungi, Mushrooms & Mycelium

Mycorena Receives Funding From European Space Agency to Develop Food for Space Missions

Swedish mycoprotein producer Mycorena has received funding from the European Space Agency’s (ESA) Discovery Programme, in recognition of its products’ potential for use on long-distance space missions. Mycoprotein is sustainable, rich in essential nutrients, and said to support muscle health and overall wellbeing. Furthermore, it can be produced in a closed-circuit system using byproducts and sidestreams generated during space travel. According to Moritz Fontaine, Discovery & Preparation Officer at ESA, this idea to optimize resource efficiency is “highly interesting for space applications”. The system could also have psychological benefits, providing astronauts with a familiar meat-like texture rather than the “tasteless paste” currently offered on space missions. An initial prototype of the system was one of the winners of Phase 2 of NASA’s 2023 Deep Space …

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MYOM oat paste

© MYOM

Milk- and Dairy Alternatives

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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flava pulse pea protein concentrate
Ingredients

Pea protein concentrate with a great tatse! A new standard for the industry.

After 4 years of dedicated research with our R&D partners, we have introduced a groundbreaking process that is set to revolutionise the industry standards. FlavaPulse is the first dry fractionation plant utilising this patented technology to eliminate bitterness and off-tastes in pea protein.  Pea protein concentrates offer an attractive alternative to pea and soy protein isolates, thanks to their competitive price and low carbon footprint. However, the specific bitterness in native pea flour has been a limiting factor in food recipes. Formulators in the meat and dairy analog industries, bakery, and gluten-free and allergen-free applications can now incorporate our new version of pea protein concentrate without compromising on taste. The initial feedback from our clients has been overwhelmingly positive, with test panel participants describing the product …

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Handtmann Steak 2.0

© Handtmann

Interviews

Handtmann: “Interest in the Steak Was Overwhelming. We Hadn’t Expected Such Strong Demand”

Handtmann Maschinenfabrik GbH specialises in innovative filling and portioning systems. These technologies are widely used in the food industry, including in the production of plant-based sausage and meat products and other alternative products. Handtmann focuses on innovation in order to realise new product ideas as well as classic recipes with state-of-the-art technology. At Anuga FoodTec in Cologne, Handtmann presented its new moulding system, a new option for the production of formed and filled products. The moulding system offers flexibility both for free forming and for forming and separating vegetarian and vegan alternative products, among others. With the “Steak 2.0”, Handtmann also presented its latest product innovation in the area of plant-based meat alternatives at the trade fair. In his role as industry manager for alternative …

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Atomo Coffee

© Atomo Coffee

Beverages

Atomo Coffee Expands Upcycled, Beanless Coffee Availability Through Bluestone Lane Partnership

Seattle-based Atomo Coffee, which produces a beanless coffee alternative, has partnered with specialty coffee chain Bluestone Lane to distribute its espresso across all 58 of the chain’s locations in the United States. This new development marks a significant market expansion for Atomo, whose products were previously available exclusively at Gumption Coffee near Times Square in New York City. Atomo’s beanless coffee utilizes upcycled ingredients such as date pits, chicory root, and grape skin to replicate the molecular structure of traditional coffee. This method reportedly uses 94% less water and generates 93% fewer carbon emissions than conventional coffee production. Additionally, Atomo Coffee offers health benefits, including high antioxidant content and lower acidity. Ed Hoehn, Atomo’s chief operating officer, expressed the company’s approach to its distribution strategy …

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Saveggy raises funds to replace plastic around fruits and vegetables with its plant-based formula.

© Saveggy

Packaging

Saveggy Raises €1.76M for Edible Fruit & Veg Coating as Solution to Plastic Packaging

Swedish startup Saveggy has raised €1.76 million (SEK 20M) for its plant-based alternative to plastic packaging designed to preserve the shelf life of vegetables and fruits and prevent food waste.  The startup’s plant-based coating is said to be the only alternative available offering the same shelf life extension as plastic packaging. Additionally, it is the only edible coating for fruits and vegetables with edible skin, such as cucumbers, apples, and eggplants, approved according to EU regulations. Starting with a solution for cucumbers, Saveggy will use the newly raised funds to produce this innovative material at an industrial scale and successfully bring it to market The round was led by impact investor Unconventional Ventures. LRF Ventures, Almi Invest GreenTech, and industry angels also backed the startup’s plastic-free …

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NOT EGG at Internorga

NOT EGG © Vonher GmbH

Egg Alternatives

Vegan Fried Egg for HoReCa NOT EGG Debuts at Internorga Fair

The vegan fried egg alternative “NOT EGG” was also at the centre of Vonher GmbH’s presence at the Internorga trade fair in Hamburg. With NOT EGG, Vonher GmbH is launching an innovative egg alternative for restaurants and hotels. Unlike powdered products, NOT EGG offers a ready-moulded, deep-frozen plant-based fried egg option that can be prepared in just 3 minutes. The composition of NOT EGG is a careful selection of natural ingredients based on a blend of soya protein isolate, mung bean seeds, pumpkin, carrot, cassava flour and ginger. According to Vonher, this unique blend not only guarantees an authentic flavour and texture, but is also rich in protein, gluten-free, cholesterol-free, and low-carb. NOT EGG is also free from preservatives, colourings and flavourings, as well as …

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

© ProteinDistillery

Company News

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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Plant-based salmon by Azuma Foods

© Azuma Foods - Green Surf

Market & Trends

Global Konjac Market to Be Worth $2.12Bn by 2030 as Consumers Embrace Functional Foods

A new report by 360i Research has found that the global konjac market will be worth $2.12 billion by 2030, growing with a CAGR of 8.61%. Konjac is an Asian plant commonly used to create flour, gels, chips, fiber, and gums. Many companies use these ingredients in plant-based products, including seafood, egg, and gelatin alternatives. Market growth will be driven by increased interest in functional foods, as well as rising awareness of konjac’s sustainability and health benefits; the plant is gluten-free, high in fiber, and is claimed to improve cholesterol metrics. Additionally, it is suitable for low-carb diets and is believed to promote healthy blood sugar levels. Konjac is currently most widely used in the Asia Pacific region, but is rapidly gaining traction in the …

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Vevolution Food as Medicine event

© Vevolution

Startups, Accelerators & Incubators

Vevolution Announces Pitch Event for Fast-Growing “Food as Medicine” Category

Agrifoodtech investment platform Vevolution has announced it will be hosting a virtual pitch event with the theme “Food as Medicine”. The category is rapidly gaining investor interest and includes areas such as personalized nutrition, functional ingredients, sugar and salt alternatives, and microbiome health. Five startups will pitch at the event: Sante Science — A Brazilian company using upcycled spent brewer’s grain to produce supplements that reduce chemotherapy side effects, improving cancer patients’ quality of life. Sea & Believe — An Irish startup using native seaweed to produce seafood alternatives and ingredients for the food and skincare industries. The company recently launched its first seaweed farm in the Connemara region. Stove — Described as an “AI dietician”, UK-based Stove simplifies recipe creation for those with diet-related …

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VFC launches in Carrefour Spain

@ VFC

Company News

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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Belfast endorses global Plant Based Treaty

Councillor Paul Doherty. © Social Democratic and Labour Party

Charity & Campaigns

Belfast Becomes First Irish City to Endorse Global Plant Based Treaty

The Northern Irish capital, Belfast, has become the first city in Ireland to endorse calls for a global Plant Based Treaty. The campaign aims to address the impacts of climate change through a shift towards plant-based diets. The motion was brought by Councillor Paul Doherty, who previously helped to make Belfast a Right to Food City as part of a campaign working to end hunger. Doherty told Belfast Live that the council had already made progress in improving access to food through initiatives such as breakfast clubs, and said committing to the Plant Based Treaty was “an important next step”. Now that the motion has successfully passed, Belfast City Council will contact the Northern Ireland Assembly to call for a broader commitment to the treaty …

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oat milk

@365mm/Stocksy - stock.adobe.com

Business Wire

U.S. Oat-based Snacks & Beverages Market 2024-2029, Featuring Key Vendors Bobo’s, Danone, General Mills, Mondelez, The Quaker Oats Company, Nairn’s Oatcakes, Oatly, Pacific Foods & Rude Health – ResearchAndMarkets.com

DUBLIN–(BUSINESS WIRE)–The “U.S. Oat-based Snacks & Beverages Market – Focused Insights 2024-2029” report has been added to ResearchAndMarkets.com’s offering. The U.S. Oat-based Snacks & Beverages Market was valued at USD 3.59 billion in 2023, and is projected to reach USD 5.23 billion by 2029, showcasing a CAGR of 6.47%. MARKET DRIVERS Growing Consumer Demand for Healthier Foods and Increased Popularity of Oats: The growing demand for healthier foods has increased the popularity of oats across various dietary preferences, including vegetarian, non-vegetarian, and vegan populations. Oats gained recognition for their nutritional benefits and versatility, making them popular for individuals seeking healthier and more balanced diets. Oats are plant-based ingredients with high nutritional value, providing vitamin E, folates, zinc, iron, copper, and manganese. They are more beneficial …

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