Beyond Meat La Vie

© Beyond Meat X La Vie

Marketing & Media

Beyond Meat and La Vie’s ‘Brandmance’ Leads to New Burger and Joint Campaign in the UK

Beyond Meat and La Vie, two leading plant-based food companies, have announced a new partnership following a playful exchange on social media. The brands, which focus on plant-based meat alternatives, have come together to promote animal welfare and encourage consumers to explore plant-based options through a joint marketing effort. The collaboration includes the launch of Beyond Meat’s “All Taste, No Worries” campaign, which features Barbara the cow. This campaign follows a similar approach to La Vie’s “Relax, it’s plant-based” campaign, which showcased Leon the pig. Both advertisements center on a scenario in which a person prepares a meaty dish, only for the animal typically associated with that meat to appear anxious. The twist comes when the viewer learns the meal is actually plant-based, aligning both …

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Stella Mccartney hydefy

© Stella Mccartney

Leather Alternatives

Hydefy Introduces Fungi-Based Leather Alternative with Stella McCartney’s New Handbag

A new fungi-based textile developed by Hydefy has been launched in the fashion industry through a debut collaboration with luxury designer Stella McCartney. The partnership brings to market a high-performance, sustainable alternative to traditional leather, offering a cruelty-free solution that combines durability and aesthetic appeal. Hydefy’s material is derived from fungi discovered during NASA-backed research in Yellowstone National Park. Through a proprietary fermentation process, Hydefy is created by combining the fungi with sugarcane waste. The result is a versatile, vegan material that is designed to be both environmentally responsible and highly durable. This textile is being marketed as a suitable alternative for use in fashion, automotive, and interior industries, with the capacity for customization and rapid prototyping. Stella McCartney, a long-time advocate for animal-free and …

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Steakholder Foods

© Steakholder Foods

Meat- and Fish Alternatives

Steakholder Foods Moves Toward US Expansion, Reports Solid Commercial Progress in 2024

Steakholder Foods Ltd. (Nasdaq: STKH) has published its financial results for the year ending December 31, 2024, alongside updates on key partnerships and commercial progress. The company, which specializes in 3D-printed and cultivated meat and seafood products, has made notable strides in its path to commercialization. Commercial growth and partnerships Steakholder Foods achieved its first commercial revenues in 2024, a significant milestone as it began executing its business model. The company signed agreements with Bondor Foods Ltd., for the sale of its SH™ – Fish premix blends, which will be used in Bondor’s new plant-based fish products. Another important partnership was with Wyler Farm, which placed an order for SH™ – Beef premix blends to create plant-based meatballs, burgers, and minced beef. These deals represent …

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In the Fraunhofer IVV's food pilot plant, all process steps are carried out, from the development of meat alternatives to sample production © Fraunhofer IVV

Meat- and Fish Alternatives

Fraunhofer IVV to Showcase Alternative Ingredients and Textured Proteins for Meat Substitutes at IFFA 2025

From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31. With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the …

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ClearMeat partners with NIFTEM

Image: ClearMeat on LinkedIn

Cultivated Meat

Indian Cultivated Meat Company ClearMeat Partners With Academic Institution NIFTEM to Scale Food Tech Innovation

Indian cultivated meat company ClearMeat has announced a collaboration with the country’s National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K). According to a LinkedIn post, ClearMeat recently hosted a productive meeting with the Head of NIFTEM, Mr. Harinder Oberoi, at the institute’s headquarters. This marked the start of an official partnership that will combine the expertise and resources of the two organisations as they work to scale innovation within the biotech and foodtech segments. NIFTEM operates under the Indian government’s Ministry of Food Processing Industries, supporting research and education within the food processing sector. “We extend our sincere gratitude to Mr. Oberoi for his unwavering trust in our brand and his commitment to standing in solidarity with our mission to revolutionize the cultivated …

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Nijmegen endorses the Plant Based Treaty

© Plant Based Treaty

Society

Dutch City Nijmegen Bans Meat Ads & Endorses Plant Based Treaty

The city of Nijmegen has endorsed calls for a global Plant Based Treaty, becoming the second Dutch city to do so and the 37th globally. Following the endorsement, Nijmegen will implement a ban on advertising fossil fuels and meat products in public spaces such as bus shelters and digital screens. Similar bans have previously been implemented by municipalities in Haarlem and Utrecht. The city will also introduce the plant-based Nimma Sandwich, which has been developed in collaboration with Radboudumc, Radboud University, MVO Nederland, HAN, Compass, Vermaat, and the restaurant De Nieuwe Winkel. The sandwich highlights natural, plant-based ingredients, all of which are sourced from local farmers and producers. “Last year, we put the Plant Based Treaty on the city’s radar,” said Bart Salemans, City Council …

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Politics & Law

European Commission Commits to Developing a Protein Diversification Plan

Earlier this year, European Parliament members Anna Strolenberg and Sigrid Friis wrote a letter to Agriculture Commissioner Christophe Hansen, calling on him to develop an EU strategy on protein diversification. The letter was supported by a broad coalition of MEPs from across the political spectrum. The MEPs urged the European Commission to develop a comprehensive strategy to support alternative proteins, including targeted support to help farmers and value chain actors scale up protein crop production. They also called for strengthened investments in innovation, positioning the EU as a global leader in sustainable protein development. Now, Strolenberg and Friis have received a response from Hansen, indicating that the Commission commits to developing a comprehensive plan to tackle Europe’s protein challenges. The plan will reportedly take a …

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woman eating plant-based food

© Birds Flying - stock.adobe.com

Studies & Numbers

Shift to Plant-Based Foods Could Add Thousands of Jobs to US Economy

A new study reveals potential economic benefits that could arise from a shift towards plant-based food consumption in the United States. The research, commissioned by Faunalytics and conducted by BW Research Partnership, explores how this shift could impact key economic indicators such as job creation, GDP growth, tax revenue, and labor income by 2040. The study evaluates three hypothetical scenarios: a plateau in plant-based food market share, a moderate growth scenario, and a substantial growth scenario. The results suggest that even a modest shift towards plant-based products could yield positive economic effects, particularly in job creation. Under the moderate growth scenario, thousands of new jobs could be generated. A more substantial shift, in which plant-based foods become significantly more common, could result in tens of …

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NYC Health + Hospitals

© NYC Health + Hospitals

Society

NYC Health + Hospitals Marks Milestone of 2 Million Plant-Based Meals Served

In recognition of National Nutrition Month, NYC Health + Hospitals has announced the milestone of serving over 2 million plant-based meals to patients since launching the program in March 2022. In 2024 alone, the health system served over 900,000 plant-based meals to its patients. The initiative, developed in collaboration with Sodexo, is based on scientific evidence linking plant-based eating patterns with improved health outcomes. Studies suggest that plant-based diets can reduce the risk of cardiovascular disease, type 2 diabetes, obesity, and certain cancers, while also supporting weight management and the treatment of conditions like hypertension. “It’s been an incredible three years. Crafting quality food has always been the first thought in mind. Crafting quality innovative food to help heal others is even more rewarding. I …

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Loryma vegan Muffin

© Loryma / Crespel & Deiters Group

Ingredients

Loryma Presents Functional Wheat Ingredients for Vegan and Nutrient-Optimized Baked Goods at iba Trade Fair 2025

Loryma will be exhibiting its innovative products at iba at stand 15FOOD6. At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile. With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed …

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My Bacon

© MyForest Foods

Fungi, Mushrooms & Mycelium

MyForest Foods Secures $11M to Scale Mycelium-Based Bacon as Sales Outpace Competitors

New York-based biotechnology firm Ecovative has raised $11 million in funding to expand its mycelium-based product portfolio, with a primary focus on its spinout company MyForest Foods and its flagship product, MyBacon. The funding round includes $1.68 million in grants and loans from the Advance Albany County Alliance. MyBacon, a bacon alternative made from mycelium—the root structure of mushrooms—has recorded the highest sales velocity among plant-based breakfast items in North America’s natural retail channel, with performance reportedly three times above the category average. The product is now distributed in more than 1,200 retail locations across 45 states, including Whole Foods, Erewhon, Earth Fare, and Northwest Grocers. It is also available via direct-to-consumer platforms such as Hungryroot, Purple Carrot, and Good Eggs. The product contains five …

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Four cows in a field

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Sustainability / Environment

Study: Grass-Fed Beef is Up to 40 Times More Carbon Intensive Than Other Proteins

A new study published in the journal PNAS has debunked the idea that grass-fed beef is an environmentally friendly option. The research finds that even under the most optimistic scenarios, grass-fed beef is not less carbon-intensive than industrial beef and is three to 40 times as carbon-intensive as most plant-based and animal-based alternatives. This makes beef the most resource-intensive of common foods. It is sometimes claimed that cattle grazing enhances soil carbon sequestration. However, the study authors find that the evidence for this is not conclusive, and that even if it were true, the effect would not be impactful enough to reverse beef’s carbon intensity. Contrary to popular belief, grass-fed beef may even be worse for the environment than industrial beef, since animals are fattened …

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Australian Plant Proteins facility

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Investments & Acquisitions

Australian Plant Proteins Acquired by My Co. After Entering Voluntary Administration in 2024

Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …

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Plant FWD Week

© Sabine Haitsma

Gastronomy & Food Service

Almost 100 Amsterdam Restaurants to Offer Plant-Based Specials for Plant FWD Week

Plant FWD, a conference working to accelerate the protein transition, returns to Amsterdam on April 8-9. To celebrate, Amsterdam restaurants will be joining Plant FWD Week, offering a range of plant-based specials and sustainable menus from April 5-12. Almost 100 restaurants are taking part this year, from meat-based outlets to those known for their plant-based options. Participants include Restaurant De Kas, Madre, Morris & Bella, BAUT, Ron Gastrobar, and Cannibale Royale. There will also be a programme of culinary workshops and collaborative dinners throughout the week. For example, Berlin restaurant Horváth will enter De Kas’ kitchen on April 7 for an exclusive dinner that is already fully booked. “Plant FWD Week is like ADE, but for your taste buds: a week full of discoveries throughout …

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Mycoprotein- chicken breast

Mycoprotein- chicken breast © M FOOD GROUP®

Ingredients

M FOOD GROUP® Relies on Next Gen Food Innovation: Mycoprotein

The world is changing – and so are our eating habits.  More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality.  This is precisely where the M FOOD GROUP® comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications. WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL? Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. …

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vegavo pulled pork burger on black plate

© AVO

Meat- and Fish Alternatives

Clean Label, Full of Flavour: AVO Presents Vegan Compounds for the Next Generation of Plant-Based Meat Alternatives

AVO-Werke August Beisse GmbH is bringing a breath of fresh air to the market for meat alternatives – with a new portfolio of vegan compounds that consistently focus on clean labelling. The Vegavo product line impresses with its authentic consistency, excellent flavour and a clear focus on naturalness – without any methyl cellulose or additives. AVO is thus creating a new quality of plant-based protein products – for innovative food manufacturers and conscious consumers. The trend towards conscious eating – more than just a hype More and more consumers are paying attention to sustainability, animal welfare and health in their diet. Vegan products, which not only replace meat but also score highly with short ingredient lists and natural ingredients, are particularly popular. The market for …

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Heura York-style plant-based ham

© Heura

Company News

Alternative Protein Companies Including Nature’s Fynd, Heura & Upside Foods Rank Highly in the FoodTech 500

The FoodTech 500, an annual ranking by Forward Fooding that showcases agrifoodtech startup and scaleup companies working to create a better future of food, has published its results for 2024. Several notable alternative protein companies have made the top 25, including: Methodology All entries were manually validated to create a shortlist of 500 finalists, then data from each application was processed using algorithms to provide a business size score and a digital footprint score. Each company was then assessed on its sustainability using data from a self-assessed questionnaire devised by sustainability experts, taking into account each Sustainable Development Goal the companies were achieving. Finally, the three scores were aggregated to give each company a score out of 300, determining their rank. For example, Nature’s Fynd …

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Lunar Fox Food Co

© Lunar Fox Food Co.

Products & Launches

CV Sciences Expands Plant-Based Portfolio with Launch of Lunar Fox Food Co.

CV Sciences, Inc. has launched a new plant-based food line under the brand name Lunar Fox Food Co. The product range offers a variety of plant-based, gluten-free alternatives designed to appeal to health-conscious consumers. The Lunar Fox line includes several products such as CHEDDRLY MAC!, a vegan mac and cheese, WHISKED!, a plant-based egg substitute, and MANGIA!, a meatless alternative to beef inspired by Italian cuisine. Joseph Dowling, CEO of CV Sciences, commented on the launch, noting the increasing popularity of vegan products and the projected growth of the global vegan food market, which is expected to expand fivefold by 2030. “We continue to develop new and innovative products to meet the demand and improve the health and well-being of consumers,” said Dowling. Appealing to …

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Jeff Tripician Meatable

Jeff Tripician © Meatable

Fairs & Events

Meatable Examines Opportunities for Cultivated Meat in Traditional Meat Supply Chains at IFFA

Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry. The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM. Opportunites to enhance meat industry The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can …

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Verley founders Hélène Briand and Stéphane Mac Millan

Verley founders Hélène Briand and Stéphane Mac Millan, image supplied

Fermentation

Bon Vivant Rebrands to Verley, Unveils “World’s First” Functional Precision Fermentation Dairy Proteins

French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …

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