Veganuary

Evanna Lynch © Veganuary

Charity & Campaigns

Veganuary Hits 25.8M Global Participants, Strengthens Presence in North & South America, Asia

Veganuary, the annual campaign promoting plant-based diets in January, has reported participation from approximately 25.8 million people worldwide in 2025. The organization expanded its reach this year with new initiatives in Canada, Peru, and Malaysia, working alongside local partners to encourage plant-based eating. The participation estimate is based on surveys conducted in 11 countries, including the United States, United Kingdom, Germany, and Brazil. The findings were then extrapolated using population data. In the US, the campaign saw engagement from major food brands, retailers, and restaurants, with companies such as The Kraft Heinz Not Company, Amy’s Kitchen, and Voodoo Doughnuts launching plant-based products and promotions. According to Sandra Hungate, Veganuary’s US director, “It’s incredibly exciting to see the numbers of participants in January and to know …

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Solar Foods and KelpEat

© Solar Foods

Sweets & Snacks

KelpEat Introduces Crackers Featuring Solein Fermented Protein and Eu-Farmed Seaweed

Italian algae startup KelpEat has announced the launch of a new high-protein snack made with Solein®, a microbial protein developed by Finnish food tech company Solar Foods. The crackers, which also incorporate EU-farmed seaweed, will be presented at the Pitti Taste food fair in Florence from February 8–10. Solein is a protein produced through a fermentation process using air and electricity, making it independent of agriculture, climate conditions, and land use. When combined with dried kelp, the resulting crackers contain over 35% protein, a full amino acid profile, and key nutrients such as vitamins B12 and B9, calcium, magnesium, and antioxidants. According to Luca Cerruti, CEO of KelpEat, “Using Solein enables us to create a truly disruptive innovation—one that delivers complete nutrition, environmental responsibility, and …

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MMarin Headshot

Meredith Marin, Co-founder of Vegan Hospitality © Vegan Hospitality

Interviews

Vegan Hospitality: “Our Mission Is To Create Scalable Solutions That Make Vegan Dining Accessible and Desirable For All”

We sat down with Meredith Marin, Co-founder of Vegan Hospitality, to discuss the organization’s journey, impact, and future plans. In this insightful conversation, she shares how Vegan Hospitality has evolved over the past five years, why it recently transitioned into a non-profit, and how it is working with businesses worldwide to create a more vegan-friendly hospitality industry. Can you introduce Vegan Hospitality and share its core mission and values? Vegan Hospitality is a U.S. based nonprofit with global food systems impact. We represent the world’s largest network of professional vegan hospitality consultants. Our leadership team, along with our network of independent consultants, empowers businesses in the hospitality industry to implement strategies that reduce food-related emissions and increase inclusivity for vegan and plant-forward guests. Our mission is to create scalable solutions …

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The Cultivated B auxo bioreactor

© The Cultivated B

Manufacturing & Technology

The Cultivated B Unveils AI-Driven Biosensors to Advance Fermentation Tech

Biotechnology company The Cultivated B has introduced a new AI-driven biosensor system designed to enhance real-time monitoring of cell culture and fermentation processes. The multi-channel biosensors aim to improve bioprocess transparency, allowing engineers to track growth and metabolic activity with high precision. The system integrates real-time data analytics with continuous, high-resolution monitoring, eliminating the need for manual sampling or physical probes. This approach reduces contamination risks while ensuring consistent process conditions. The biosensors are designed to detect specific molecules within a bioreactor, offering a customizable solution that adapts to various bioprocessing requirements. The technology can measure a range of chemicals, including glucose, amino acids, and lactic acid, at concentrations below the picomolar level. “The release of highly advanced biosensors is another crucial step towards our …

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new beyond meat steak

© Beyond Meat

Products & Launches

Beyond Meat Introduces Pre-Seasoned Beyond Steak in Chimichurri and Korean BBQ

Beyond Meat has announced an expansion of its Beyond Steak product line with two new pre-seasoned varieties: Beyond Steak Chimichurri and Beyond Steak Korean BBQ-Style. The new offerings are now available in the freezer aisle at Sprouts Farmers Market stores across the United States. According to Beyond Meat, the expanded line aims to provide consumers with a convenient, plant-based alternative to traditional steak. The pre-seasoned steak tips are designed to replicate the texture and flavor of seared steak while meeting specific nutritional criteria. Each serving contains 20 grams of plant-based protein, 1 gram of saturated fat, and no cholesterol. The products have received certifications from the American Heart Association’s Heart-Check program and the American Diabetes Association’s Better Choices for Life program. “The original Beyond Steak …

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The UK's Ivy Farm Technologies announces it has signed a manufacturing agreement with Synbio Powerlabs Oy, the Finnish leader in synthetic biology, to produce its cultivated meat products at a large scale.

Image courtesy of Ivy Farm

Investments & Finance

Analysis: UK Government Has Invested £75M in Alternative Protein Innovation

A new analysis by GFI Europe has found that the UK government has invested £75 million in alternative protein innovation. This is more than half the total amount recommended by the National Food Strategy, a 2021 report led by businessman Henry Dimbleby. When the National Food Strategy was first published, there were concerns that the UK was at risk of falling behind other countries; however, GFI Europe says this is no longer the case. The analysis finds that rapid progress has been made towards boosting public investment in plant-based foods, cultivated meat, and fermentation-made ingredients. 60% of the £125 million recommended by Dimbleby has already been allocated to alternative protein innovators, making the UK Europe’s second-largest public research funder in this field. GFI Europe has …

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Cultivated pet food

© Meatly

Pet Food

Meatly & THE PACK Launch “World’s First” Pet Food Containing Cultivated Meat

UK cultivated meat producer Meatly has partnered with plant-based pet food brand THE PACK to launch what is claimed to be the world’s first pet food made with cultivated meat. Called Chick Bites, the product combines plant-based ingredients with Meatly’s cultivated chicken, providing an alternative to traditional dog treats. A limited release of the product will be available at Pets at Home Brentford, London, from February 7. Pets at Home is a British pet store chain and one of the largest investors in Meatly; with the new launch, it has reportedly become the first retailer globally to sell pet food containing cultivated meat, aligning with its sustainability goals. Meatly now plans to raise additional funding to expand production and make its cultivated chicken more widely …

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German sausage

©MaxSafaniuk-stock.adobe.com

Sustainability / Environment

How Traditional German Food Producers Are Driving the Plant-Based Transition

Where do traditional German food producers stand in terms of the food transition? More and more established companies are recognizing the potential and the need to include alternative protein sources in their product ranges. Although the plant-based market in Germany and Europe is being driven primarily by milk and meat producers, who have been investing more and more in plant-based alternatives in recent years, only a few of these companies have developed concrete strategies for simultaneously reducing animal proteins. Instead, the attitude is often taken that the consumer must decide or that a separation must be made between animal and plant-based products without establishing competition. The question arises as to how serious manufacturers really are about the transformation and why many companies are not making …

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Handtmann

© Handtmann

Fairs & Events

Handtmann to Showcase Food Processing Innovations at IFFA 2025

Handtmann, a German manufacturer of food processing technology, will present its latest developments at IFFA 2025 under the theme “The Taste of Innovation.” The company’s exhibition, located in Hall 12.0, Stand C80, will highlight advancements in processing technology for both conventional meat and alternative proteins. IFFA is the world’s leading trade fair for the meat and alternative proteins industry, held in Frankfurt from May 3 to May 8, 2025. At the fair, Handtmann aims to connect industry professionals with the latest advancements in food processing, providing a platform for collaboration and discussion on the future of alternative protein production. Spanning approximately 2,200 square meters, the Handtmann stand will serve as an interactive platform for industry professionals. The company plans to showcase new developments in sustainable …

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new food hub proveg

Image: ProVeg International

Health

Navigating Nutritional Challenges in Plant-Based Product Development

Consumers are becoming increasingly invested in their health and diet. But are today’s plant-based products meeting the mark? In the latest episode of the New Food Hub Podcast, ProVeg International tackles this important question with health and nutrition experts Anna-Lena Klapp and Valentina Gallani, who share their expertise on developing more nutritious plant-based products for a healthier future. The nutrition challenge: filling the gaps While plant-based products generally boast a healthier fat profile and higher fibre content, according to Valentina Gallani, some products can lack key nutrients like vitamin B12, zinc, and iron. So, what’s the answer? Valentina explains that fortification and novel food technologies, such as precision fermentation, can solve this issue.  “In general, biofortification and conventional fortification are great tools to increase the …

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Hana Hrstková

Hana Hrstková © Biocyclic Vegan International

Interviews

Hana Hrstková: “A Biocyclic Vegan Approach Is Not Just an Option—It’s a Necessity”

Hana Hrstková is a Prague-based resilient food system & vegan gastronomy strategist, dedicated to reshaping the food system to support both human health and environmental sustainability. With over a decade of experience in plant-based nutrition, she integrates principles of organic farming, zero-waste management, and biocyclic vegan agriculture—an approach that eliminates all animal-derived inputs while regenerating soil health. For Hrstková, the connection between soil, the environment, and human well-being is fundamental to the future of food. At the upcoming Biofach trade fair, she will once again take the stage to showcase how plant-based culinary innovation, paired with biocyclic vegan ingredients, can drive a more sustainable and ethical food system. In this interview with vegconomist, Hrstková shares her insights on the future of sustainable gastronomy and why …

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Mosa Meat

© Mosa Meat

Cultivated Meat

Mosa Meat Smashes Crowdfunding Goal, Raising €1.5M in Just 24 Minutes

Cultivated beef company Mosa Meat has quickly exceeded its crowdfunding goal, securing €1.5 million in just 24 minutes. Within a day, the campaign had reached more than 150% of its target, attracting over 800 new investors. The campaign will remain open until February 25 or until the maximum funding threshold is met. And as of right now, the company has raised over €2.5 million. The newly raised funds will be used to complete the final stages of research and development ahead of restaurant sales, support marketing efforts for the company’s first product launch, and finance the production of the first cultivated beef burgers intended for sale. CEO Maarten Bosch stated that the initiative was launched in response to ongoing interest from individuals wanting to invest …

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Burcon's protein uses

© Burcon

Manufacturing & Technology

Burcon Finalizes Agreement for North American Protein Production Facility

Burcon NutraScience Corporation has entered into a binding agreement with ProMan for the acquisition and operation of a protein production facility in North America. The facility will be dedicated to manufacturing Burcon’s portfolio of plant-based protein ingredients. Under the terms of the agreement, ProMan will purchase the facility and grant Burcon exclusive access to its full manufacturing capacity. Burcon will operate as the exclusive manufacturer of its protein products, with a seven-year initial manufacturing term. Burcon CEO Kip Underwood described the agreement as a key step in the company’s growth strategy. “By pairing a strategic real estate investment with a proven go-to-market approach in food technology, we are seizing the best opportunity in our history to establish a direct route to market for our innovative …

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SuperMeat cultivated chicken

© SuperMeat

Cultivated Meat

Stämm and SuperMeat Partner to Improve Efficiency and Scalability in Cultivated Chicken

Argentine biotechnology company Stämm has partnered with Israeli cultivated meat producer SuperMeat to enhance biomanufacturing processes for cultivated chicken. The collaboration, supported by mutual investor Varana Capital, will focus on integrating Stämm’s continuous bioprocessing technology into SuperMeat’s production system. The partnership will benchmark the application of Stämm’s Bioprocessor, an automated, bubble-free bioreactor designed to improve efficiency in cell culture. Previously used in biologics manufacturing, the technology has demonstrated a 15-fold increase in volumetric productivity and cost reductions in stem cell production. The pilot will evaluate how the system can be applied to cultivated meat, with a particular focus on muscle fiber growth, elongation, and the formation of mature tissue. “In the coming months, a joint team will benchmark and evaluate how to integrate our Bioprocessor …

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mother with daughter in supermarket

Image courtesy ProVeg International

Politics & Law

Are Lobbyists Losing the Battle to Restrict Plant-Based Labelling in Europe?

The past few years have seen attempts by lobbyists in several European countries to restrict the way plant-based products can be labelled, with apparent success in some cases. However, recent developments indicate that the tide may be turning in favour of plant-based companies. A Czech minister recently confirmed that plans to restrict the labelling of plant-based products would be abandoned, following significant backlash from consumers and industry. The proposed restrictions would have prevented meat alternatives from being described using terms such as “burgers” or “sausages”, making it difficult for companies to market their products. In France, decrees preventing plant-based food companies from using terms such as “steak” or “sausage” have been annulled after the Court of Justice of the European Union ruled that they were …

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Duckweed/water lentils approved for consumption in the EU

© WUR

Approvals

Duckweed Becomes Officially Approved as a Food Product Within the EU

Duckweed, a sustainably cultivated plant also known as water lentils, has been officially approved for consumption within the EU by the European Food Safety Authority (EFSA). Water lentils are widely consumed in some Asian countries, but have not yet become a food staple in the West. However, this may be about to change, thanks in large part to the work of Ingrid van der Meer of Wageningen University & Research in the Netherlands. Van der Meer, a senior researcher and head of the Bioscience department at Wageningen Plant Research, first became interested in water lentils ten years ago. She was struck by the sustainability of their production; the plants can produce over six times as much protein per hectare as soy and each one divides …

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Forsea Japanese Consumers Say Yes to Cultivated Eel

© Liran Maimon

Seafood

25% of Japanese Consumers Would Try Cultivated Eel Irrespective of Price

Research conducted by cultivated eel producer Forsea Foods has found surprising levels of enthusiasm towards eel alternatives in Japan, a country that reportedly consumes almost half the world’s freshwater eel supply. 35% of respondents expressed familiarity with cultivated seafood and a willingness to try cultivated eel, with a quarter saying they would purchase it irrespective of price. The remainder set limits on what they were willing to spend. Over a quarter of participants said they were intrigued by the technology behind cultivated food, while almost a third believed cultivated seafood was safer than conventional seafood due to a lack of contaminants such as heavy metals. Another third were attracted by the sustainability benefits of cultivated products, with almost 40% agreeing that the technology could prevent …

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US department of defense

© mehaniq41 - stock.adobe.com

Guest Posts

Department of Defense Invests Heavily in Food Innovation: Why?

Elysabeth Alfano is the CEO of VegTech™ Invest, an advisor to a food innovation ET, and a consultant to C-Suite of multinational companies. She speaks internationally on the intersection of investing, sustainability, and food systems transformation and is also the host of the podcast, Upside & Impact: Investing for Change. In this article, which originally ran on Advisorpedia.com, Elysabeth Alfano explores the US Department of Defense’s significant investment in food innovation through the Distributed Bioindustrial Manufacturing Program (DBIMP). She examines how food security, supply chain resilience, environmental impact, and public health concerns drive this initiative, positioning food system transformation as both a national security priority and a major investment opportunity. Department of Defense Invests Heavily in Food Innovation: Why? The US Department of Defense is investing heavily …

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BIOFACH

© BIOFACH

Fairs & Events

BIOFACH 2025 Showcases Vegan Agriculture, Sustainable Packaging, and Ethical Chocolate

BIOFACH, the world’s largest trade fair for organic food and agriculture, is set to take place from February 11-14, 2025, in Nuremberg, Germany. The event will feature over 2,700 exhibitors and attract approximately 46,700 trade visitors from around 130 countries. The event will provide a platform for industry stakeholders to explore the latest developments in organic food and sustainability. From plant-based agriculture and compostable packaging to vegan product innovation, the event showcases the shifting landscape of the organic sector and its adaptation to environmental and consumer demands. Biocyclic Vegan Farming: Expanding sustainable agriculture Biocyclic Vegan International will present its approach to organic agriculture, which excludes animal husbandry and animal-derived fertilizers. Instead, the method leverages plant-based cycles, composting, and humus buildup to maintain soil health. The …

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Jay&Joy

© Jay&Joy

Investments & Acquisitions

Jay&Joy Doubles Capacity With Acquisition of Les Nouveaux Affineurs and €2M Investment

Jay&Joy, a French company specializing in plant-based cheese alternatives, has announced the acquisition of its competitor, Les Nouveaux Affineurs, alongside a €2 million funding round. The acquisition, supported by a €2 million funding round, expands Jay&Joy’s production capacity and product range in France and across Europe. Since CEO César Augier assumed leadership in 2023, Jay&Joy has revitalized its production processes, reestablished distribution channels, and initiated market expansion both domestically and internationally. The recent acquisition adds a production facility in Ivry-sur-Seine, complementing the existing site in Lacroix-Saint-Ouen, and retains 10 jobs from Les Nouveaux Affineurs. Augier stated, “Our ambition is clear: to offer exceptional plant-based alternatives while preserving our traditional know-how and accelerating our European expansion. This acquisition marks a crucial step in strengthening our leadership …

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