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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Handtmann

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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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US department of defense

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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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Protein

China’s First New Protein Food Technology Innovation Base Is Established in Beijing

On January 11, a seminar on technological innovation and the development of new protein foods was held in Fengtai, Beijing, as part of the region’s innovation initiatives. The event was themed “Smart Manufacturing for a Shared Future” and organized by the People’s Government of Fengtai District and Beijing Shounong Food Group Co., Ltd. (Shounong Food Group). During the seminar, the China Meat Food Research Center’s New Protein Food Technology Innovation Hub was officially launched, marking the establishment of China’s first dedicated new protein technology innovation center in Fengtai. According to a report, with an investment of over $11 million, this cutting-edge facility in Beijing’s Fengtai District serves as a cornerstone of the new Beijing International Science and Technology Innovation Center. At the launch event, organizers …

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Plant-Based Foods of Canada Third Annual Conference

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Fairs & Events

PBFC Annual Conference 2025 to Explore Growth and Innovation in Plant-Based Foods

Plant-Based Foods of Canada (PBFC) is set to host its 3rd Annual Conference on February 13, 2025, at the Maple Leaf ThinkFOOD! Centre in Mississauga, Ontario. Under the theme “Cultivating Community: Collaborative Growth in the Plant-Based Foods Industry,” the event will bring together over 125 industry leaders, policymakers, and innovators to discuss the future of plant-based foods in Canada. Insights on innovation and market growth in plant-based foods The Conference will feature a keynote speech by Dave Donnan from Northwestern University, who will explore innovation, scaling, and unmet needs in the plant-based sector. Other notable speakers include Michael LeBlanc, who will discuss evolving retail trends, and Murad Al-Katib, who will highlight future opportunities for plant-based foods in Canada. The event will also host panel discussions …

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NAPIC offers alternative protein PhDs

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Society

UK Alternative Protein Innovation Centre NAPIC Launches Fully Funded PhDs

The UK’s National Alternative Protein Innovation Centre (NAPIC), located at the University of Leeds, has opened applications for five fully funded PhD studentships in the field of alternative proteins. The PhD projects cover the following areas: Successful candidates will have opportunities to collaborate and complete placements at industry partners worldwide. They will also receive entrepreneurial training. Funding will cover a maintenance grant of £19,237 per year, UK and Ireland tuition fees, and bench fees. International applicants will need to cover the difference between UK and international tuition fees. Transforming the alternative protein landscape NAPIC was formally launched in December after receiving £15 million in investment from two UK government bodies — the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK. Its aim is …

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Manufacturing & Technology

Alfa Laval’s New Food Innovation Centre to Focus on Protein Solutions for a Sustainable Food Future

Alfa Laval has announced the establishment of a new Food Innovation Centre in Copenhagen, Denmark, to drive innovation in food production and reduce the environmental impact of the global food system. The facility, set to open in 2027, will focus on advancing protein processing solutions and supporting the development of next-generation and conventional food technologies. Transforming the food system The global food system accounts for a third of greenhouse gas emissions, consumes 70% of freshwater, and is a leading driver of biodiversity loss. Lars Dithmer, President of Alfa Laval Business Unit Food Systems, emphasizes the company’s role in addressing these challenges: “With our range of technologies, solutions and competences, Alfa Laval is in a strong position to enable food and beverage producers to take a …

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GoodMills Innovation plant-based protein blend

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Ingredients

GoodMills Innovation Launches Plant-Based Protein Blend for Baked Goods

GoodMills Innovation has launched GoWell® Tasty Protein, a new plant-based protein blend for use in baked goods. Made from fava beans, yellow peas, sunflower seeds, and wheat, the blend has a protein content of 60% and is said to have a subtle flavor with no off-notes. The ingredient can be easily incorporated into existing recipes without the need for major adjustments, and reportedly does not compromise the taste or sensory qualities of the end products. The blend has been designed for use in light baked goods such as burger buns, sandwich rolls, and soft breads, but is also suitable for fine baked goods like bagels, baguettes, pretzels, and pancakes. If used in the right quantities and recipes, the ingredient allows manufacturers to make claims such …

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Robot chef preparing food

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Market & Trends

2025 Food Megatrends Point to Growth and Innovation for Plant-Based Food

The plant-based and vegan sectors are at the heart of a food revolution driven by sustainability, health, and technological innovation. DigitalFoodLab’s Trends Shaping the Future of Food – 2025 report outlines six megatrends, three of which are particularly significant for the plant-based industry: sustainable ingredients, resilient farms, and food as medicine. These trends highlight how startups, investments, and emerging technologies are advancing solutions to global challenges while creating opportunities for the plant-based sector to expand its influence. Sustainable ingredients The sustainable ingredients space has moved beyond just meat and dairy alternatives, focusing on holistic solutions to climate and health challenges. Plant-based products are regaining momentum, with startups addressing key barriers such as taste, texture, and cost. Companies like Juicy Marbles are creating innovative whole-cut meat …

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Tender Food

© Tender Food

Investments & Finance

Tender Food, Ginkgo Bioworks, and Others Secure Millions in DOE Grants for Low-Carbon Food Innovation

The US Department of Energy (DOE) has announced more than $136 million in funding for 66 projects focused on advancing low-carbon technologies across critical US industrial sectors. Among the sectors targeted, the food and beverage industry is included, with several initiatives addressing decarbonization challenges through innovative technology development. This funding is part of the DOE’s Technologies for Industrial Emissions Reduction Development (TIEReD) Program, which invests in research, pilot projects, and workforce development to decarbonize energy-intensive industries. In addition to food and beverage production, the program also targets chemicals, iron and steel, cement, forest products, and glass manufacturing. Together, these industries account for over 75% of US industrial energy demand. Within the food and beverage sector, multiple projects were selected for funding to develop and demonstrate …

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© Noel Kinder

Leather Alternatives

Ex-Nike Sustainability Head Joins UNCAGED Innovations to Advance Grain-Based Leather

UNCAGED Innovations, a biomaterials company developing grain-based leather alternatives, has announced the addition of Noel Kinder, Nike’s former Chief Sustainability Officer, to its Board of Directors. With more than two decades of experience at Nike in sustainability and operations, Kinder’s appointment signals UNCAGED’s growing focus on scaling its innovative materials and expanding its global footprint. UNCAGED Innovations is the developer of BioFuze, a technology that produces a sustainable, grain-based alternative to leather by replicating the molecular structure of collagen. The resulting material offers flexibility, strength, and texture similar to traditional leather but avoids the environmental impact associated with animal-derived materials. The company has set its sights on industries such as footwear, which consumes more than 50% of the world’s leather supply. Kinder, who served in …

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ProVeg announces winners of Food Innovation Challenge

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Fairs & Events

Self-Heating Plant-Based Beef & Rice Box Wins ProVeg Food Innovation Challenge

ProVeg has announced the winners of its fifth annual Food Innovation Challenge, held in conjunction with major food companies and open to students across the Asia-Pacific region. In first place is a self-heating plant-based food box containing “Hanwoo beef”, rice, and vegetables. Created by students from Australia’s Royal Melbourne Institute of Technology and the Netherlands’ Wageningen University, the invention has won a $3000 prize. It was developed on behalf of Korean company CJ Foods, which challenged students to create a sustainable and convenient alternative to Hanwoo beef (one of the most expensive beef cuts due to its high marbling). Four other teams received a $1000 prize: Students from Bogor Agricultural University in Indonesia developed a plant-based chocolate for health-conscious women on behalf of Mars. A …

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Chipotle

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Investments & Finance

Chipotle Doubles Cultivate Next Fund to $100M to Drive Sustainability and Innovation in Food Tech

Chipotle Mexican Grill (NYSE: CMG) has announced a $50 million expansion of its Cultivate Next venture fund, increasing the total pool to $100 million. The fund, established in 2022 with an initial $50 million, focuses on early-stage investments in companies developing innovations in agriculture, supply chains, automation, and restaurant technology. The initiative is part of Chipotle’s strategy to accelerate growth and enhance operations, with the company aiming to increase its restaurant count to 7,000 locations across North America. According to Curt Garner, Chipotle’s chief customer and technology officer, “Our decision to double our commitment to our Cultivate Next venture fund is a clear indicator that we are investing in the right companies that we can learn from and utilize to improve the human experience of …

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Heura opens new innovation laboratory

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Company News

Heura Opens New Innovation Laboratory, Plans to Register Six Patents in 2025

Spanish food tech company Heura has announced the opening of a new innovation laboratory in the 22@ technological district of Barcelona. The laboratory’s increased capacity will allow for the integration of scientific disciplines and the promotion of technological transfer. It will be used to further Heura’s work to develop healthy and sustainable food solutions. Heura has also announced plans to register six new patents over the next nine months, with the aim of offering products with “an unprecedented impact and nutritional density in the most consumed food categories”. The company will continue to expand beyond the plant-based meat category, in line with the prototypes for healthier plant-based cheese, pasta, and snacks it unveiled last October. The new patents will focus on replacing additives, modified starches, …

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Arvesta

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Ingredients

Arvesta Launches Benelux’s First Plant-Based Protein Facility, Boosting Local Farming and Innovation

Arvesta, a full-service partner for the agricultural sector, announces the official opening of ‘Nuverta’, its innovative protein facility in Mettet, Belgium. Arvesta states that the facility is unique in Belgium and the Benelux, marking an important milestone in its mission: ‘From Field to Future’. The special feature of this protein plant is its ability to produce high-quality vegetable protein concentrates from local raw materials such as yellow peas. This is intended to create new income models for farmers and ensure the production of healthy, local, plant-based products. Vegetable protein concentrates from local raw materials The new protein plant in Mettet produces high-quality vegetable protein concentrates from local raw materials, in this case yellow peas. The project contributes to the sustainable production of animal and human …

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Market & Trends

How Food Manufacturers Can Leverage the ‘Better-for-You’ Trend with Plant-Based Innovations

Recent research indicates that 79% of consumers’ New Year’s goals revolve around improving health, with 34% focusing specifically on dietary changes. According to a Euromonitor study, over 60% of consumers plan to adopt healthier eating habits in 2024, favoring products with functional health benefits such as immunity support and improved digestive health. This trend highlights an ongoing shift in consumer priorities, creating new challenges and opportunities for food manufacturers. The global wellness market continues to expand at an annual rate of 5-10%, driven in part by weight management and health-focused products. Notably, 30% of consumers are willing to pay a premium for healthier food and beverage options. This growing interest, particularly strong at the start of the year, underscores the increasing pressure on manufacturers to …

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Kern Tec

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Fairs & Events

BettaF!sh and Kern Tec Among the Winners of EIT Food’s Marketed Innovation Prize 2024

EU-supported food innovation community EIT Food has announced the winners of its Marketed Innovation Prize, which recognises food startups that have successfully brought products or services to market. The prize grants €10,000 to the best-marketed innovations in each of three regions (North-East, West, and South), and €5,000 to the best-marketed innovation in five subcategories. It aims to reward startups that are supporting the transition to a more healthy, sustainable, and resilient food system. The winners BettaF!sh, a producer of fish alternatives made from regeneratively cultivated seaweed, has received the prize for Best Alternative Protein-based Solution. Meanwhile, the company’s Managing Director and co-founder Deniz Ficicioglu has received the Woman in Innovation award. Kern Tec GmbH, which upcycles waste fruit pits into high-value ingredients, was named Best …

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Neil McCluskey of Kerry

Neil McCluskey © Kerry

Opinion

Op Ed: Neil McCluskey, Textured Plant Proteins Global Director at Kerry, Explains the Consumer Trends Driving Innovation in Alt Protein

Neil McCluskey, Textured Plant Proteins Global Product Director at Kerry, here outlines key consumer trends driving innovation in alternative proteins, including the demand for healthier, sustainable, and clean-label products. While traditional proteins like soy, pea, and wheat still prevail, there is a shift toward more sustainable and performance-oriented sources, explains McCluskey, noting that the US market faces particular challenges due to a significant price premium on plant-based options. From his point of view, the industry is undergoing consolidation, with successful products focusing on taste, texture, and repeat purchases, while new protein sources like mycoprotein are coming to prominence. Exploring New Protein Sources to Meet Consumer Demands By Neil McCluskey, Kerry / Oojah BV Consumer trends driving innovation in alternative proteins include rising demand for healthier, …

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Dr Sun, Product Manager of Angel Yeast Europe

Dr Sun, Product Manager © Angel Yeast Europe

Interviews

Angel Yeast: “Innovation in Formulation and Functional Ingredients is Pivotal for Plant-Based Foods”

Angel Yeast a leader in the production of yeast and yeast-related products, specializes in a wide range of applications across various industries. Founded in 1986, Angel Yeast has grown to become one of the largest yeast producers worldwide, with a strong presence in both domestic and international markets. The company is particularly known for its high-quality baker’s yeast, which is used in bread and other bakery products, as well as its fermentation products, such as yeast extract and other flavor-enhancing ingredients. In addition to its core products, Angel Yeast also offers solutions for the plant-based food industry, with yeast-based ingredients being utilized in the production of vegan and plant-based meat alternatives, providing key functional properties such as texture, flavor, and nutritional enhancement. We were pleased …

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National Alternative Protein Innovation Centre

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Society

NAPIC Becomes Latest Alternative Protein Innovation Centre to Open in the UK

The National Alternative Protein Innovation Centre (NAPIC) has been formally launched at the UK’s University of Leeds. It comes after the centre received £15 million in investment from two government funding bodies — the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK. NAPIC is hosted by the University of Leeds and co-led with the James Hutton Institute, the University of Sheffield, and Imperial College London. Its aim is to “transform the alternative protein landscape and contribute to a more sustainable future for our planet”. The launch event was attended by 250 delegates spanning academia, industry, investors, funders, and policymakers. It featured a keynote address by Professor Tim Benton of Chatham House, who discussed the critical role of alternative proteins in creating a sustainable …

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