woman eating plant-based

© Trendsetter Images - stock.adobe.com

Sustainability / Environment

Study: Women Emit Significantly Less Carbon Than Men, Partly Due to Lower Red Meat Consumption

A new paper by the Grantham Research Institute on Climate Change and the Environment has analyzed the carbon footprint gender gap in food and transportation. The study uses survey data on the food consumption of 2,100 representative French individuals and the transport patterns of 12,500 others. It finds that women emit 26% less carbon than men in these sectors, which together account for half of the average individual’s carbon footprint. Men’s food and transport consumption produce 5.3 tonnes of carbon dioxide-equivalent (tCO2e) on average, while women’s produce 3.9 tCO2e. The study emphasizes that the gap is not just due to men eating more calories or having longer commutes — 25% of the food footprint gap and 38% of the transport footprint gap remain unexplained after …

more

PoLoPo scientist with plant cultures

© PoLoPo

Startups, Accelerators & Incubators

EIT Food Accelerator Network Reveals Cohort of 65 Innovative Agrifoodtech Startups

EIT Food Accelerator Network (EIT FAN) has revealed the 65 agrifoodtech startups chosen for its 2025 cohort. Hundreds of companies from across Europe and Horizon Europe-associated countries applied for the programme, which aims to connect innovators, experts, investors, and corporates. Selected by over 60 industry experts, the 2025 cohort is aligned with EIT FAN’s six strategic hubs: The startups are all working to address challenges in health, sustainability, transparency, and resilience. Through the programme, they will gain access to mentorship, tech validation, and direct connections with the EIT FAN Corporate Programme Partners, which include Avril, Barry Callebaut Group, Bayer AG, Cargill, Kerry Group, Lantmännen, Mars Petcare, Raisio Group, Unilever Foundry, and many more. “A spark of transformation” Since 2018, EIT FAN has supported 348 startups …

more

Puppy in pet aisle

©annebel146-stock.adobe.com

Pet Food

Study: Transitioning Pets to Vegan Diets is a “Significant Climate Change Mitigation Strategy”

A new study published in the journal Frontiers in Sustainable Food Systems has concluded that feeding pets a nutritionally sound vegan diet is a “significant extant climate change mitigation strategy which warrants immediate implementation”. The study cites research showing that 25-30% of the environmental impacts of livestock production in the US have been attributed to companion animal diets. It also claims that in Japan, the environmental impacts of a medium dog’s diet are greater than those of the average person’s diet. In wealthy countries with high rates of pet ownership, the benefits of shifting dogs away from meat-based diets are said to be equivalent to between a quarter and a third of the environmental benefits achievable through human dietary change. The role of animal byproducts …

more

The Vegan Society to host vegan exhibition

© The Vegan Society

Fairs & Events

The Vegan Society Celebrates 80th Year With “World’s Biggest Ever Vegan Exhibition”

UK charity The Vegan Society is set to celebrate its 80th year with a new exhibition titled “Veganism: Past, Present and Future”. Claimed to be the world’s biggest ever vegan exhibition, it will be on display at the Library of Birmingham from May 17 to August 24. It explores the history of veganism, the movement as it is today, and how vegan lifestyles might change in the future. Visitors will be presented with a range of images, objects, and videos, including items from The Vegan Society’s archive which have not previously been on public display. Among them are the wartime ration book of the first Vegan Society President, Donald Watson, along with a letter exchange between Watson and the Irish playwright George Bernard Shaw, who …

more

supergut

© Investment Climate Podcast

Investments & Finance

Investment Climate Podcast: Marc Washington of SuperGut, 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 30: SuperGut In this episode, we sat down with Marc Washington, founder and Executive Chairman of Supergut, to unpack how the brand became a breakout leader at the intersection of gut health and the GLP-1 wave. Alongside guest co-host Lance Lively of The Gut Punch, we explored …

more

Robot chef preparing food

© WACHI - stock.adobe.com

veg+ Opinion

Op Ed: Mario Roccaro & Maarten vander Kamp – How AI Can Power the Next Generation of Food Innovators

Dr. Maarten van der Kamp is the Director of Education at EIT Food and the President of Ecotrophelia Europe, with a strong focus on fostering innovation and sustainability in the agrifood sector. His expertise lies in developing entrepreneurial capacity and shaping educational frameworks to address emerging challenges, such as sustainability and skills gaps in the food system. Dr. Mario Roccaro, Senior Programme Manager for Education at EIT Food, brings over a decade of experience in research and innovation policy. With a strong background in life sciences and bioeconomy, Mario has played a pivotal role in developing educational programmes for the agrifood industry, as well as advising on R&I strategies at the European Commission. In this op-ed, Mario Roccaro & Maarten vander Kamp discuss the urgent …

more

Mosa Meat

© Mosa Meat

Approvals

Mosa Meat Requests UK Market Authorisation After Joining FSA’s Regulatory Sandbox

Dutch cultivated meat producer Mosa Meat has submitted its first application for market approval in the United Kingdom. The submission focuses on cultivated fat, which can be blended with plant-based ingredients to create beef-style dishes such as hamburgers, shepherd’s pie, and meatballs. The news comes after Mosa Meat became one of eight companies to be chosen for the UK Food Standards Agency’s regulatory sandbox for cultivated meat and seafood. The initiative, claimed to be the first of its kind in Europe, has received £1.6 million in government funding and aims to accelerate the authorisation process for novel proteins. “We are thankful to the Food Standards Agency for engaging in valuable presubmission consultations with our food safety team,” said Maarten Bosch, CEO of Mosa Meat. “We …

more

School cafeteria meal

© Africa Studio - stock.adobe.com

Food Service

Survey Finds Dutch Caterers Are Partially Replacing Animal Ingredients With Plant-Based Options

A new survey has found that Dutch caterers are increasingly making their ranges more sustainable by replacing some animal ingredients with plant-based or blended variants. Carried out by ProVeg Netherlands, the research questioned 25 caterers and restaurants, mainly those operating in corporate settings. It found that many now provide products such as sausages and burgers containing a blend of meat and plant protein, or cow’s milk combined with a plant-based milk alternative. Furthermore, some caterers are replacing products such as cooking cream, mayonnaise, and butter with fully plant-based versions on a large scale, without significant resistance from customers. ProVeg emphasises that these swaps are not a secret — transparency is important, and customers are aware of what is in their food. “A silent nudge” The …

more

Odd Burger Corporation-Odd Burger Set to Open Record Number of locations

Famous Burger by Odd Burger (CNW Group/Odd Burger Corporation)

Company News

Odd Burger Secures Distribution Deal With Dot Foods Canada

Vegan fast-food chain and food technology company Odd Burger has announced that its manufacturing division, Preposterous Foods Inc., has secured a distribution deal with Dot Foods Canada. Through the deal, Odd Burger’s products will become available to hundreds of distributors across the country. Five retail products — the ChickUn Fillet, Smash Burger, Chickpea Burger, ChickUn Pretenders, and Breakfast Sausage — will initially be offered. Odd Burger says the partnership will allow it to better serve national grocery and restaurant chains through a convenient distribution channel and national pricing program. Dot Foods Canada was founded in 2016 and is a wholly owned subsidiary of Dot Foods Inc. The company, which has distribution centers in Ingersoll and Calgary, lists more than 3,300 products from over 100 suppliers …

more

Oatly publishes new sustainability plan

© Oatly

Sustainability / Environment

Oatly Publishes Updated Sustainability Plan, Becomes First Food Brand to Qualify as Climate Solutions Company

Oat milk brand Oatly has published an updated sustainability plan featuring goals to reduce climate emissions and contribute to societal net zero. The plan also outlines new commitments to protecting nature, promoting nutritious diets, and empowering people to help futureproof the food system. With the publication of the plan, Oatly has become the first food and drink brand to qualify as a Climate Solutions Company, according to the Exponential Roadmap Initiative (ERI) framework. The ERI acknowledges that Oatly has reduced consumers’ climate impact by encouraging them to shift away from dairy. Along with updating its targets to reduce greenhouse gas emissions across Scopes 1, 2, and 3, Oatly says it has become the first company to trial a new model called “Spheres of Influence” in …

more

Steak MeaTech

© Steakholder Foods

Cultivated Meat

One in Four Germans Open to Eating 3D-Printed Meat, Survey Finds

A growing number of people in Germany are open to the idea of eating cultured meat produced by 3D printers, with younger individuals showing particular interest in this emerging food technology. According to a recent survey conducted by Bitkom, 24% of respondents expressed willingness to try meat produced from animal cells via a 3D printer, a notable increase from 13% in 2019. Generational differences in attitudes The survey, which involved 1,004 participants aged 16 and older, also revealed generational differences in attitudes toward this form of cultured meat. Among those aged 16 to 29, 33% were open to the idea, while 35% of individuals between the ages of 30 and 49 were receptive. In contrast, only 18% of people aged 50 to 64 and 14% …

more

Juicy Marbles launches in Spain in partnership with Zyrcular Foods

© Juicy Marbles

Meat- and Fish Alternatives

Juicy Marbles’ Pioneering Plant-Based Whole Cuts Arrive in Spain in Partnership With Zyrcular Foods

Juicy Marbles, the Slovenian creator of highly realistic plant-based whole cuts, is launching its full range in Spain in partnership with alternative protein distributor and producer Zyrcular Foods. Through the collaboration, Juicy Marbles’ plant-based meats will arrive at supermarkets, specialty stores, and restaurants throughout the country. The launch follows the brand’s success in the United Kingdom, Switzerland, Austria, and Sweden, among other markets. Juicy Marbles first began to attract attention in 2021 with the launch of what was claimed to be the world’s first “marbled” plant-based steak. Sold in single, uniform cuts with thousands of “muscle” fibers, the brand’s products can be sliced, shredded, cut into chunks, or cooked whole. Since they are raw and unseasoned, they can be incorporated into a variety of recipes, …

more

MUU animal-free milk

© MUU

Investments & Finance

Thailand’s First Animal-Free Dairy Startup MUU Attracts Major Investment

MUU, Thailand’s first animal-free dairy startup, has secured funding from several prominent investors, including A2D Ventures, Leave a Nest Japan, and a major Japanese food conglomerate. This investment will support the company’s efforts to scale its operations and develop sustainable dairy alternatives using precision fermentation. Founded by a team with diverse backgrounds in engineering, marketing, and scientific research, MUU is tackling the sustainability issues inherent in traditional dairy production. By using precision fermentation, the company produces bioidentical milk proteins without the use of animals. These proteins offer the taste, texture, and nutritional benefits of cow’s milk, but without the environmental and ethical concerns typically associated with dairy farming. MUU’s production process requires 90% less land, water, and greenhouse gas emissions compared to conventional dairy. Its …

more

Veganz Mililk

© Veganz Group

Facts & Figures

Veganz Reports Significant Loss Reduction But Decline in Revenue for 2024

German plant-based food producer Veganz Group AG has published its financial results for 2024, indicating a significant loss reduction compared to 2023. EBITDA was €-2.4 million, compared to €-6.3 million the previous year; this was due to cost-saving measures and one-off income from the capitalisation of a receivable resulting from a capital increase in 2023. Net loss for the period was €4.8 million, down from €9.5 million in 2023. In 2024, Veganz focused on transforming itself into a holding company with five brands — Veganz, Happy Cheeze, Mililk, Peas on Earth, and Orbifarm. Due to focused investment, in-house production turnover increased by 166% compared to the previous year. Decline in sales However, these portfolio optimisation measures led to a decline in sales in the old …

more

Image supplied by Proveg International
Sustainability / Environment

Sustainability Can’t Just Be a Slogan: What Plant-Based Brands Must Learn

For years, some plant-based brands have leaned on an unspoken assumption: ‘because our products are lower impact, we don’t need to say much more.’ But that logic no longer holds. Today’s consumers are savvier, more sceptical, and more demanding. Many already assume that plant-based foods are more sustainable – and they want to know how. They’re asking tough questions. Where are the ingredients sourced from? What about packaging? A recycled colour palette and vague green claims no longer cut it – and in many cases, they undermine trust. In a world where almost every brand is talking sustainability, the ones who stand out are those who communicate it not as a side note, but as a central part of who they are. That doesn’t mean …

more

Mr. Charlie's

© Mr. Charlie's

Fast Food

18 New Mr. Charlie’s Locations Coming to Arizona as Part of US Franchise Growth

Mr. Charlie’s Told Me So (TMS), the plant-based fast food chain, has entered a multimillion-dollar development agreement to open 18 locations across Arizona. This expansion is the brand’s largest to date and represents a key step in its national growth strategy. The first Arizona location is slated to open in Scottsdale in 2025, with additional cities expected to be announced in the coming months. The new stores will introduce Mr. Charlie’s plant-based menu to the Southwest. Signature items include the Not a Cheeseburger and the Frowny Meal, which have gained popularity at existing locations in cities such as Los Angeles, San Francisco, and Sydney, Australia. Patrick Lam, an experienced area developer, is partnering with Mr. Charlie’s for this expansion. Lam, who serves as President of …

more

HIPPEAS Cheezy Cheddar Pops

© HIPPEAS

Products & Launches

HIPPEAS Launches Vegan Cheezy Cheddar Pops

U.S.-based snack brand HIPPEAS has announced the launch of a new vegan-friendly product, Cheezy Cheddar Pops. Inspired by the classic cheese ball, the snacks are made from sustainably grown yellow peas and chickpeas. Each serving is said to contain 3g of protein and 2g of fiber; the product is also free of gluten and major allergens, and has been verified by the Non-GMO Project. According to HIPPEAS, the Cheezy Cheddar Pops are light and airy with a melt-in-the-mouth texture. Suitable for adults and children alike, they can be purchased from Target, Amazon, Walmart, and the HIPPEAS website. More retailers are expected to be added soon. “Clean, plant-powered ingredients” HIPPEAS’s products are made using yellow peas grown with sustainable farming practices such as conservation tillage and …

more

Lindt Vegan lindor

© Lindt & Sprüngli

Sweets & Snacks

Lindt Responds to Canadian Vegan Cravings with Launch of LINDOR Vegan Truffles

Lindt & Sprüngli has launched its LINDOR Vegan Truffles in Canada, catering to the growing demand for indulgent, plant-based chocolate alternatives. The new truffles, which come in both Original and Dark Chocolate varieties, are made with oat-based chocolate to replicate the smooth, melting experience traditionally associated with milk chocolate. The LINDOR Vegan Truffles are available in 120g bags, with each truffle individually wrapped. Lindt & Sprüngli, based in Switzerland, has been producing high-quality chocolates for over 175 years and continues to expand its range of offerings to meet the demands of various dietary preferences, including veganism. Last year, the company launched vegan truffle balls in the US, and also recently invested in Food Brewer, which produces cocoa alternatives using plant cell culture. The introduction of …

more

Keftas

Image: HARI&CO on LinkedIn

Products & Launches

HARI&CO Launches Plant-Based Keftas Made From French Legumes

HARI&CO, a French company making plant-based products from legumes, has announced the launch of its new meat-free keftas. Inspired by the popular Moroccan dish made from minced meat and spices, the keftas are suitable for use in kebabs, sandwiches, and appetizers. They are made from legumes grown in France and are additive-free, with ingredients including pea protein, wheat protein, onions, tomatoes, and spices. The keftas reportedly contain 20g of protein per 100g and have received a score of 90/100 on Yuka, an app that scans food and cosmetic products to rate their health impact. Additionally, they have a Nutriscore of A and have gained V-Label certification. Helping French people eat more sustainably The new launch comes just weeks after it was revealed that HARI&CO had …

more

© Fabumin

veg+ Interviews

Fabumin: “We Use Legume Cooking Side-Streams and Turn Them Into a High-Value, Sustainable Ingredient”

In this interview, we speak with Adi Yehezkeli, CEO and Co-founder of Fabumin, an innovative company based in Tel Aviv’s vibrant food tech community. Fabumin offers a unique alternative to eggs in the food industry with its aquafaba powder—a sustainable, affordable, and versatile ingredient made from legume cooking side-streams. Adi discusses the unique benefits of Fabumin’s technology, the company’s commitment to sustainability, and its exciting journey towards commercialization. She also shares insights on the future of the alternative protein industry and how Fabumin plans to play a key role in its evolution. Can you describe Fabumin and the solutions you’re offering/developing? What sets you apart from others in the market? Fabumin offers a revolutionary new raw material to the food industry: aquafaba powder. Aquafaba is …

more

Most Read in the Last 30 Days