Israel's InnovoPro, a leading provider of chickpea protein solutions, has appointed Greg Belt as its new CEO.

Greg Belt, image supplied

InnovoPro Appoints Gregory Belt as CEO to Drive Expansion of Chickpea Proteins in F&B

InnovoPro, a leading provider of chickpea protein solutions, has announced the appointment of Gregory Belt as its new CEO. Based in the USA, Belt will spearhead the company’s strategic expansion into the food and beverage market. Belt has a proven track record and deep expertise in building new ventures and strategic planning for innovation-driven growth. His experience, gained from companies like AB InBev, has allowed him to gain commercial traction, particularly in the dynamic landscape of North America. With a ‘wealth of experience’ and a fresh perspective, Belt is poised to lead InnovoPro into its next phase of growth and expansion, focusing on clean-label products and natural emulsifiers. After seven years of leadership as co-founder and first CEO, Taly Nechushtan will transition to the role …


Meatable sausages

© Meatable

Meat Industry Veteran Jeff Tripician of Perdue Appointed New CEO of Meatable, Former Tyson Foods CEO Joins Board

Meatable, the Dutch producer of cultivated pork meat, announces that, in preparation for US market expansion, CEO and co-founder Krijn de Nood has stepped down from the role and has been succeeded by Jeff (“Trip”) Tripician effective June 17. Concurrently, Dean Banks, former president and CEO of Tyson Foods, joins the Board of Directors. Krijn de Nood will continue to serve on the Board. Meatable is known for its cost-effective production platform using pluripotent stem cells, which it claims takes just four days to develop product “from cell to sausage”, making it the quickest cell-cultivating method in the world. “This process is 60 times faster than traditional pig farming and involves nothing more than pulling a single cell once from a pig without causing harm,” …


Lorenz Wyss-CEO of the Bell Food Group

© Bell Food Group

Bell Food Group CEO Expects Cultivated Meat Burgers to Hit Swiss Restaurants in 3 Years

Lorenz Wyss, the outgoing CEO of the Swiss meat and convenience food giant Bell Food Group foresees that cultivated burgers will be available in Switzerland in three years. In an interview published on Neue Zürcher Zeitung (NZZ), Wyss predicts that the products will be available first in restaurants rather than in supermarkets; but the burgers could initially contain only cultivated fat. “It is possible that at the beginning you will only cultivate individual ingredients for addition, such as fat,” he said. Investing in cultivated meat Bell Food Group, a leading meat processor selling meat, poultry, charcuterie, seafood, and convenience products, invested €2 million in the Dutch cultivated meat company Mosa Meat in 2018. At the time, the company announced that it would offer cultivated burgers for 10 francs by …


Andre Weinmann NotCo

© Andre Weinmann

Andre Weinmann Appointed as President of NotCo Brazil

Article amended to reflect the appointment is Brazil-based and not for Global operations. Chilean food technology company NotCo has announced the appointment of Andre Weinmann as new president of its Brazilian operations. Weinmann brings over 30 years of experience in the retail and consumer goods industry, most recently serving in leadership and strategic roles at major corporations, including Mondelez, one of the world’s largest snack companies, Unilever, Nestle, Purina, and BRF. Weinmann’s appointment comes at a time of significant growth for NotCo. The company aims to achieve break-even in the coming years, and Weinmann is tasked with propelling the company towards this strategic goal. Prior to joining NotCo, Weinmann co-founded KotaKi, a platform connecting manufacturers and wholesalers with smaller retailers. During his tenure, he is …


German cell ag players

© CellAg Deutschland / Wacker Chemie AG / Ada Magdalena Drazek / Cultimate Foods

CEO Statements: Cultivated Meat & Novel Proteins – Threat or Beacon of Hope?

In the seventh part of our series “CEO Statements: What Excites, Moves, Motivates”, in which vegconomist’s German platform regularly interviews CEOs on current topics, we spoke to Fabian Baumann, founder of CellAg Germany; Dr Susanne Leonhartsberger, head of WACKER BIOSOLUTIONS; Florentine Zieglowski, co-founder of RESPECTfarms; and Eugenia Sagué, CEO and co-founder of Cultimate Foods. Each of these companies is developing novel food innovations with which they want to help shape the future of the food industry. The debate surrounding cultivated meat is wide-ranging and is often fuelled by positive expectations. Above all, the potential environmental benefits take centre stage: compared to conventional livestock farming, cultured meat could consume significantly fewer resources and cause lower greenhouse gas emissions. It also opens up the possibility of reducing …


Sandhya Sriram on Future of Foods podcast

© Future of Foods

Future of Foods Podcast: Sandhya Sriram, Co-Founder, Shiok Meats

Alex Crisp of the Future of Foods podcast here interviews Sandhya Sriram, co-founder of Shiok Meats. Founded in 2018 and headquartered in Singapore, Shiok Meats specializes in cell-cultivated shrimp, crab, and lobster, aiming to address the environmental and ethical concerns associated with traditional seafood harvesting. In March of this year, it was announced that Shiok has merged with UMAMI Bioworks, also of Singapore, to establish a combined entity that will bring cultivated seafood closer to commercial viability. In the full podcast, they discuss: regulatory approvals for cultivated meat; promotion of meat-free events; political dynamics and meat consumption; challenges for politicians and entrepreneurs; supportive environment in Singapore; business strategy and government support; resistance from traditional farmers; and collaboration between traditional and cultivated meat producers. This is …


Alex Podcast episode 1

Investment Climate Podcast: Tim Fronzek of Reveals the Secrets to Fundraising Success

In this new podcast series, co-produced by vegconomist, Alex Shandrovksy interviews investors about benchmarks for funding alt proteins in 2024 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 leaders in alternative proteins and cellular agriculture. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 01: Tim Fronzek, Nosh bio’s fundraising playbook In this first episode, Alex talks to Tim Fronzek from to unlock the secrets to weathering the storm of fundraising in a tumultuous investment climate. As our esteemed guest, he unveils the narrative of his company’s gripping quest for seed funding against a backdrop of spiraling …


Kynda and Revo Foods CEO statements

© vegency

CEO Statements: Revo Foods & Kynda Biotech on Mycoprotein, the Vegan Meat of the Forest

In this installment of the series “CEO statements: what excites, moves and motivates“, in which our German language platform interviews CEOs on current topics, vegconomist spoke to Robin Simsa, CEO of Revo Foods, and Daniel MacGowan- von Holstein, CEO of German company Kynda Biotech GmbH. Both companies specialise in alternative products based on mycoproteins and see it as the future of meat alternative products. Mycoprotein is becoming increasingly popular due to its texture similar to meat and its high nutritional value. This protein alternative is often produced through the fermentation of fungal components and offers not only a sustainable source of protein, but also one that is very similar in texture and flavour to conventional meat. This makes mycoprotein an attractive ingredient for the development …


ProVeg Dr Melanie Speck

Dr Melanie Speck, courtesy of ProVeg International

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. …


Christie Lagally Rebellyous Foods

© Rebellyous Foods

Rebellyous Foods’ Christie Lagally Joins Inc. Magazine’s Top Female Founders of 2024

Christie Lagally, the CEO of Seattle-based Rebellyous Foods, has been named as one of Inc. Magazine’s top Female Founders of 2024. This accolade groups her with other notable food tech entrepreneurs like Kimberlie Le of Prime Roots and Magi Richani of Nobell Foods in the Female Founders 250 list, which is compiled from thousands of candidates through three meticulous rounds of evaluation. The selection process focused on a range of both quantitative and qualitative criteria, assessing aspects such as revenue, sales growth, funding, and audience size, as well as social media presence and overall impact. This list exclusively features entrepreneurs at the helm of for-profit entities in the United States. Tackling major industry challenges Lagally, a former aerospace engineer and a senior scientist at the …


Future of Foods interview Laine Clark

© Future of Foods

Future of Foods Podcast: Laine Clark, Corporate Engagement Manager at the Good Food Institute

Alex Crisp of the Future of Foods podcast here interviews Laine Clark, Innovation and Corporate Engagement Manager at the Good Food Institute about trends in investments across the different sectors of alt protein including precision fermentation, plant-based, and cultivated meat. Laine sees a positive future for the sector, believing that for the sake of the future, “it has to succeed”. She stresses that alternative proteins are a nascent industry, and when asked if this is a bubble, Laine stresses, “No, this is definitely not a blip or a bubble. And the reason it’s not is that we have to shift the food system. It’s just not sustainable. “And the hype around the burst bubble, I think is just that – it’s hype – it makes …


Ross Mackay cadence

© Cadence

CEO of Daring Foods, Ross Mackay, Steps Down to Pursue New Venture in the Beverage Industry

Ross Mackay, the founder and CEO of Daring Foods, has announced that he is stepping down to begin a new venture in the beverage industry, Cadence. Mackay, who co-founded Daring Foods in 2018 alongside Elliot Kesses, has transitioned to a Chairman Emeritus role at Daring, with Jeffrey Gendelman, the company’s Chief Operating Officer, to take over as CEO. Daring Foods began with a goal to “remove chicken as a form of animal protein from our food system”. The company spent months developing a plant-based chicken alternative that aimed to mirror the taste and texture of chicken without compromising on quality, resulting in a product comprised of only five key ingredients. After its initial launch, Daring Foods secured its first food service partnership in Scotland in …


Jeremy Xu

Jeremy Xu. Image supplied.

ABF Ingredients Hires Ingredion SVP Jeremy Xu as CEO

Global specialty ingredients producer ABF Ingredients has appointed Jeremy Xu as its new CEO. He will join the company on April 9. Xu is currently SVP, Chief Innovation Officer, and President of Global Healthful Solutions at global ingredient producer Ingredion. He will take over from Fabienne Saadane-Oaks, who has been CEO of ABFI since 2015 and has helped the company’s portfolio grow from four to seven businesses (AB Biotek Human Nutrition and Health, AB Enzymes, ABITEC, Fytexia, Ohly, PGP International and SPI Pharma). Xu will bring significant experience gained throughout a 30-year career at Dupont, DSM, and Ingredion. He will lead ABFI’s next phase of growth, which will involve enhancing capability in R&D and commercial activities through investment. “I have long admired ABFI from afar …


Antoine Baule of Bon Vivant

Antoine Baule, image courtesy of Bon Vivant

Bon Vivant Appoints Antoine Baule as Chairman of its Board of Directors

Bon Vivant, a French startup in the animal-free dairy sector, announces the appointment of Antoine Baule as the new Chairman of its Board of Directors. Baule is the former director general of Lesaffre, a key player in the global fermentation industry, and brings a wealth of experience in agro-industry and biotechnology to the firm. Lesaffre has been a leader in the fermentation sector for over a century, boasting a turnover of 2.2 billion euros with operations across all continents, and a workforce of 10,700 employees. The strategic appointment closely follows Bon Vivant’s raise of €15 million in an oversubscribed equity finance round for its precision fermentation-derived whey and casein proteins aimed at the B2B dairy alternative market. The company also announced in October its intentions …


Matthew Kenney © Instagram

New School Foods Enlists Chef Matthew Kenney for Plant-Based Salmon Fillet Launch

Plant-based seafood innovator, New School Foods, has welcomed Chef Matthew Kenney as a member of its Culinary Council. The council, an exclusive group of chefs and restaurateurs, will collaborate with New School Foods as the company prepares for the commercial launch of its plant-based salmon fillet later this year. Based in Toronto, Canada, New School Foods specializes in developing whole-cut, plant-based seafood that replicates conventional seafood’s texture, taste, nutritional benefits, and cooking experience. The collaboration aims to gather insights from established culinary experts to guide the final development of whole-muscle meat alternatives and support the growth of New School Foods’ network of restaurants. Chef Kenney, an American celebrity chef and the founder of Ascention, a plant-based IP holding company, will contribute by creating new recipes …


Meatable Appoints Industry Execs to Board of Directors, Ramps up for 2024 Market Launch

Netherlands-based cultivated pork producer Meatable announces the appointments of Lorne Abony and Patricia Malarkey to its Board of Directors. The Duch startup utilises pluripotent stem cells with patented opti-ox™ technology, enabling cells to multiply and differentiate into mature muscle and fat cells. Meatable says that this technology allows cells to be differentiated in just 8 days and claims this is the fastest process in the world. After raising $35M in August last year, Meatable went on to inaugurate a new pilot facility to expand the production capacity of its cultivated pork platform, and this January announced it had submitted a dossier to hold the country’s first legally sanctioned cultivated meat tasting. An exciting juncture Says Krijn de Nood, co-founder and CEO, “Meatable is at an …


Believer Meats

© Believer Meats

Believer Meats Continues Construction of Cultivated Meat Facility and Expands Executive Team

Cultivated meat company Believer Meats, previously Future Meat Technologies, is making significant progress on the construction of its cultivated meat production facility in Wilson, North Carolina. When fully operational, this 200,000-square-foot facility is expected to produce at least 10,000 metric tonnes of cell-cultured meat annually. In preparation for its next phase of commercialization, Believer Meats has expanded its executive leadership team with the appointment of three new members: Heather Hudson as Chief Product & Growth Officer, Frida Grynspan as Chief Science Officer, and Marc Shelley as Chief Legal Officer. These strategic hires bring experience across the scientific, food technology, and legal domains, positioning Believer Meats to spearhead innovation and growth in the cultivated meat sector. CEO Gustavo Burger expressed enthusiasm for the new appointments, stating, …


Phil Graves Meati Foods

Phil Graves © Meati Foods

Meati Foods Welcomes Former Patagonia Executive Phil Graves as New CFO

Meati Foods, a producer of meat alternatives using fungal fermentation, has appointed Phil Graves as its new Chief Financial Officer (CFO). Graves brings years of experience supporting brands that align profitability with environmental and social responsibility, serving as the Chief Sustainability Officer at Bass Pro Shops after a seven-year career with Patagonia as the VP of Corporate Development. He also founded Patagonia’s corporate venture capital fund, Tin Shed Ventures, which invests in regenerating food systems, natural ecosystems, and the apparel industry.  Founded in 2017, Meati Foods uses its proprietary MushroomRoot ingredient to create cutlets and steaks. The company recently announced its retail expansion into Super Target stores in the US after debuting in Meijer last year, and its products are now available in over 3,600 …


Hoxton Farms cultivated fat

©Hoxton Farms

Hoxton Farms Appoints Former Impossible Foods CSO Following Recent Hires from GOOD Meat and Aleph Farms

UK cultivated fats specialist Hoxton Farms announces it has appointed Nick Halla to its Board. Halla is the former Chief Strategy Officer at Impossible Foods, where he was a founding employee having teamed up with Pat Brown back in 2011. The biotech states that Halla’s experience in commercialisation and growth at Impossible Foods will prove invaluable as it begins to scale and expand internationally. With Nick’s help, Hoxton Farms takes one step closer to creating a deliciously fatty future. The news comes on the heels of the company’s recent strategic hiring of Vítor Espirito Santo, previously Senior Director of Cellular Agriculture at GOOD Meat, and Nadav Tal, former Director of R&D Engineering at Aleph Farms, in preparation for commercialisation of its product, which it describes …


THIS CEO Mark Cuddigan

Mark Cuddigan. Image courtesy of THIS.

THIS Appoints Former Ella’s Kitchen CEO Mark Cuddigan to Lead Company into Next Chapter

UK alt meat producer THIS has appointed Mark Cuddigan, the former CEO of organic baby and toddler food brand Ella’s Kitchen, as its new CEO. After joining Ella’s Kitchen in 2011, Cuddigan increased the company’s revenue from £41 million to £100 million. He is also involved in the B Corp movement, having sat on its B Lab Board for almost five years and gaining B Corp accreditation for Ella’s Kitchen in 2016 (THIS is also a B Corp, and became the first British alt meat brand to be certified in 2022). THIS founders Andy Shovel and Pete Sharman — who are currently serving as co-CEOs — will step down on February 19. They will remain involved in the business at Board level, and will support …