Portrait of Meurens' Tim Van De Gehuchte

Tim Van De Gehuchte © Meurens Natural

Meurens Natural: “We Tailor Solutions to Bring Ingenious Plant-Based Ideas to Life”

Meurens Natural specializes in cereal-based syrups, proteins, and extracts—primarily derived from oats, millet, and rice. These ingredients are manufactured using enzymatic hydrolysis, which retains maximum nutrients and avoids refining. The company emphasizes local and European agriculture and produces mainly organic products. We spoke with Tim Van de Gehuchte, International Sales & Marketing Manager at Meurens Natural, about their innovative plant-based ingredients, including low-sugar syrups, oat proteins, and vegan chocolate solutions. This interview offers insights into how they support brands in creating sustainable, health-conscious products while addressing key market trends. Can you provide an overview of Meurens Natural core products and how they contribute to the quality of plant-based products? Our syrups are manufactured by enzymatic hydrolysis and are not refined. This process mimics what happens naturally …

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Desserts and snacks made with fungal protein

Image courtesy of Ausolan

Spanish Retailer Eroski Develops Desserts Made With Fungal Protein as Part of Successful Collaboration

Spanish supermarket chain Eroski has partnered with catering leader Ausolan, mycelium specialist Innomy, and the Leartiker Technology Centre to develop desserts and snack bars made with fungal protein. Called Delifungus, the project has recently been completed following a year of research. It has explored how protein extracted from fungal biomass could be used to produce delicious, balanced, and accessible plant-based foods. Eroski contributed its knowledge of consumers and market trends, while Ausolan used its experience in industrial production to facilitate the scalability of the processes developed. Meanwhile, Innomy helped to create innovative formulations to optimize the nutritional and functional profile of the products. Sustainability is a key part of the project, since fungal proteins are said to require less water, space, and resources than other …

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Duckweed/water lentils approved for consumption in the EU

© WUR

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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Brevel partners with CBC Group

Image supplied.

Brevel Partners With CBC Group to Produce Microalgae-Enriched Beverages at Scale

Microalgae protein producer Brevel has signed a development and commercialization agreement with Israel’s Central Bottling Company (CBC Group) to develop functional beverages and dairy alternatives. The ten-year purchase agreement will see Brevel supply CBC Group with microalgae protein, oils, and antioxidants. As part of the alliance, CBC Group made a strategic investment in Brevel’s most recent funding round. To cultivate microalgae, Brevel uses a “breakthrough process” combining light with sugar fermentation in indoor bioreactors. This allows for the production of large quantities of microalgae without genetic modification. Microalgae is naturally rich in protein, lipids, fiber, and bioactive antioxidants derived from photosynthesis. Brevel’s process produces a neutral-tasting white powder consisting of 60-70% microalgae protein concentrate. Its functional properties are said to replicate the textures, flavors, and …

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Fermented fats

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Melt&Marble Partners With Valio to Develop Plant-Based Foods Containing Fermented Fats

Melt&Marble, a Swedish startup producing fat ingredients using precision fermentation, has partnered with major Finnish food company Valio to develop plant-based foods made with fermented fats. The long-term research collaboration will involve studying the properties of new types of fat produced by Melt&Marble, before commercializing plant-based foods containing the fats. These should have improved mouthfeel, structure, and succulence compared to existing plant-based alternatives. The fermented fats will need to gain novel foods approval to be sold on the European market, meaning it will take several years for the products to arrive on supermarket shelves. In the US, Melt&Marble’s products will undergo the FDA’s Generally Recognized as Safe notification process, which should allow for faster approval. Consequently, commercialization may begin in the US by the end …

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Portrait, Passfoto, Iris Dahlem

Iris Dahlem Image courtesy Wacker

WACKER BIOSOLUTIONS: “We’re Making Cultivated Meat Cost-Effective and Scalable, Bringing It Closer to Supermarket Shelves”

WACKER BIOSOLUTIONS is playing a pivotal role in advancing cultivated meat and seafood production through innovative biotech solutions. Leading this effort is Iris Maria Dahlem, Innovation Manager and head of the Cultivated Meat project, which focuses on developing key components for the industry. With a background in nutritional science and extensive experience in the food sector, Dahlem has been working for the past two years on solutions to address challenges such as scalability, cost-efficiency, and quality. In this interview, she shares insights into WACKER’s contributions to the cultivated meat space, the industry’s push toward price parity, and the importance of successful partnerships. Wacker is renowned for its expertise in biotechnology and chemical innovations. How are Wacker’s solutions specifically supporting the development of cultivated meat production? …

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GoodMills Innovation plant-based protein blend

© GoodMills Innovation

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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Bright Green Partners

© Bright Green Partners

Bright Green Partners Hosts Side Stream Valorization Webinar

Bright Green Partners is hosting a webinar on “Side Stream Valorization – Profit From Co-products” on 30th January 2025. This virtual event is all about actionable insights and valuable connections for professionals exploring the potential of side stream valorization. Key details about the webinar Date: January 30th, 2025 Time: 4PM-5.30PM CET Format: Virtual webinar with a networking session Link to register: https://events.teams.microsoft.com/event/1f811b7f-6a53-4515-9780-aac285b66557@4dd55d20-a2d1-4d0d-a480-d93e5a9df7f4 Who should attend: This event is for corporate leaders in B2B food ingredients, side-stream valorization start/scale-up founders, and investors looking to stay at the forefront of innovation. Why this is a key topic In today’s AgriFood Tech sector, many B2B food ingredient companies are creating value by transforming co-products into new ingredients, incorporating upcycled ingredients, or collaborating with innovative side-stream valorization ventures. Long-term value shifts of food …

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Mosa Meat

© Mosa Meat

Mosa Meat Requests First EU Market Authorisation for Cultivated Fat

Netherlands-based cultivated beef producer Mosa Meat has submitted its first request for Novel Foods market approval in the EU, seeking authorisation for its cultivated fat ingredient. The fat is designed to be blended with plant-based ingredients to create beef-style products such as hamburgers, meatballs, and bolognese. Following the regulatory submission, the cultivated fat will be evaluated by The European Commission (EC) and the European Food Safety Authority (EFSA). The submission is an important step towards introducing cultivated meat products to the European market; EU laws do not allow cultivated products to be assessed as a whole, but instead require cultivated ingredients to be submitted individually. This is only the second time a cultivated product has entered the EU’s Novel Foods process — the first was …

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Founder Selin Arslan on stage

Selin Arslan © Farmhood

Selin Arslan: “We Transform Food By-Products Into High-Value Plant-Based Protein Ingredients”

As the global food system faces mounting challenges from climate change, resource scarcity, and food waste, innovative startups like Farmhood are stepping up to lead the way toward a more sustainable future. Founded by Selin Arslan, an industrial engineer turned sustainability advocate, Farmhood is a food-tech startup on a mission to tackle food waste through cutting-edge, sustainable innovation. With a background in supply chain consulting at firms like EY and a current MSc. focus in Sustainable Food and Agricultural Systems, Selin combines technical expertise with a passion for creating lasting impact in the food industry. In this interview, Selin shares Farmhood’s journey from concept to reality, including the development of a pilot production facility and the company’s early success, achieving over €30,000 in revenue. We …

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Nexture Bio acquires Matrix Food Technologies

© Matrix Food Technologies/Nexture Bio

Nexture Bio Acquires Plant-Based Edible Scaffold Producer Matrix Food Technologies

Nexture Bio, a producer of animal-component-free microcarriers, scaffolds, and cell-attachment factors for use as food ingredients, has acquired Matrix Food Technologies (Matrix F.T.). Matrix F.T. designs and manufactures plant-based, edible nanofiber scaffolds and microbeads for use in cultivated protein. Following the acquisition, the company’s patents, trade secrets, and data will be combined with Nexture Bio’s proprietary technology and industry expertise, enhancing the latter’s capabilities. With its expanded portfolio of high-performing adherent cell culture products, Nexture Bio hopes to reach a wider range of customers and partners worldwide, including in the food and life sciences industries. “Matrix F.T. had a robust portfolio of patents, large amounts of data on its animal-component-free and edible microcarrier and scaffold formulations, and a positive track record with a long list …

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Comprital

© Comprital

Comprital Showcases Vegan Advancements in Gelato and Pastry at SIGEP 2025

Comprital, a prominent supplier of ingredients for gelato and pastry, is set to commemorate its 40th anniversary at SIGEP 2025, held in Rimini, Italy, from January 18 to 22. In addition to celebrating this milestone, the company will also honor the 70th anniversary of La Preferita, an artisanal gelato brand it acquired in 2016. The company will present several new solutions at the event, reflecting its dedication to addressing trends such as convenience, seasonality, and dietary inclusivity. One of the new launches is the Fruit Base Dolce Asporto, a gelato base specifically designed for fruit flavors. Building on the success of the previous Dolce Asporto line introduced in 2024, this variant is formulated for take-away gelato. It can be used at room temperature and is …

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Griffith Foods

© Griffith Foods

Griffith Foods Launches First Alternative Proteins Portfolio, Will Make Category a “Cornerstone of Our Business”

Product development and innovation company Griffith Foods has announced the launch of its first alternative proteins portfolio. The portfolio showcases the products developed by the company’s chefs and R&D colleagues globally, along with on-trend food concepts featuring these products. Customers can choose to use the concepts as they are, or as inspiration for new creations requiring further development. Key categories in the portfolio include seasonings, sauces, dressings, bindings, and coatings. Griffith Foods previously committed to expanding its presence in alternative proteins as part of its Long Range Planning and 2030 Aspirations, published in 2023. The company noted at the time that the sector had significant growth potential, making the expansion a wise financial decision. Furthermore, Griffith Foods recognized the potential of alternative proteins to help …

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Burcon sunflower protein

© Burcon

Burcon Unveils High-Purity Sunflower Protein Targeting Weight Management and F&B Applications

Burcon NutraScience Corporation, a Canadian-based company specializing in plant-based protein technologies, has announced the launch of Solatein™, a high-purity sunflower protein isolate. This ingredient is the company’s latest addition to its portfolio of plant-based proteins and is positioned as a sustainable solution for food and beverage manufacturers. According to Burcon, Solatein™ is derived through an upcycling process that transforms by-products from sunflower seed oil production into a non-GMO, hypoallergenic protein ingredient. With a protein purity level exceeding 90%, the product is designed to meet the growing demand for high-quality plant-based protein solutions. The company spotlights Solatein’s neutral flavor, off-white color, and functional properties, which it says make it particularly suited for applications with delicate flavor profiles. The company describes Solatein™ as a versatile ingredient that …

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Arvesta

© Arvesta

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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Ingredion plant-based cheeseburger

© Ingredion

Guest Post: Veganuary 2025 Heralds the Year of Clean Label in Plant-Based

Veganuary began in 2013 and has today evolved into a highly influential global movement, transforming how millions approach their diet each January and beyond. In this article, Matthieu Bertoux, Marketing Director EMEA, Ingredion, looks at the manufacturing and consumer trends that are making plant-based eating more accessible than ever before. Veganuary was conceived around a kitchen table in York, UK, and last year, 25 million people worldwide participated in the initiative [1]. Whether or not 2025 sees a consecutive annual increase in the number of people getting involved, Veganuary has been part of a seismic shift in the eating habits of European consumers. Interestingly, the number of people practicing strict plant-based diets has not exploded. Instead, people who have been inspired to try plant-based foods, have discovered …

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© Yeastup

Yeastup Raises €9.47M to Turn Dairy Site Into Facility Upcycling Spent Brewers’ Yeast

Switzerland’s Yeastup, a company that extracts functional ingredients from spent brewers’ yeast using a patented process, has raised CHF 8.9 million (€9.47 million) in Series A funding. The funding will enable Yeastup to repurpose a former Swiss dairy facility into a large-scale production site with the capacity to upcycle over 20,000 tons of spent brewers’ yeast per year. The facility will require limited capital expenditure while benefiting from top-quality equipment. The new site will help to meet the significant demand for Yeastup’s products while serving as a reference site for global scaling efforts. To ensure cost competitiveness, Yeastup has established several strategic partnerships in supply and engineering. Investors that have provided funding to Yeastup include Beyond Impact, Gentian Investments, Newtree Impact, and Angel House. Various …

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British biotech Multus has launched Proliferum B, a new animal component-free alternative to Fetal Bovine Serum (FBS) for the cellular agriculture industry.

Image courtesy of Multus

Multus Launches Animal-Free Alternative to Fetal Bovine Serum for Cultivated Meat

British biotech company Multus has launched Proliferum B, a new animal component-free alternative to fetal bovine serum (FBS) designed to accelerate cultivated meat production. Proliferum B, which is the first product developed using Multus’ machine learning-driven system, is said to address costs, reliability, and ethical concerns related to FBS. It accelerates early R&D without depending on the controversial and costly serum or having to develop a product. Co-founder and CEO Cai Linton comments, “We want cultivated meat to be affordable and accessible to all. To achieve that, we need to make media development much more efficient so cultivated meat companies can progress and scale faster.” Developed with industry-relevant cells Multus explains that the use of FBS in cell culture poses high costs and ethical issues, and …

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Israel's Gavan Technologies has raised $8 million in an A funding round to commercialize Fatrix, a plant protein-based fat that replaces butter.

© Nimrod Saunders

Gavan Raises $8M to Introduce Clean Label “One-to-One” Butter Alternative in Europe

Israel’s Gavan, a food tech company focused on replacing animal fat with sustainable alternatives, announces it has raised $8 million in a Series A funding round. The funds will be used to establish a new European pilot production facility for its flagship ingredient, Fatrix, a plant protein-based fat that replaces butter “one-to-one” in bakery and dairy alternatives. The site is scheduled to commence operations in April 2025, aiming to debut its “cutting-edge” fat solution in the European food market. The round was led by MoreVC, with participation from Lever VC, EIT Food, and DarkBoot Group, a private equity firm involved in Gavan’s incubation. Co-founder and CEO Itai Cohen, shares, “This funding round opens the door for Gavan to enter the European food market, where we …

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© revyve

Lallemand Bio-Ingredients Becomes Exclusive Distributor for Revyve’s Yeast-Based Texturizing Ingredients in North America

Dutch food technology company revyve has entered a strategic partnership with Canada-based Lallemand Bio-Ingredients to distribute its yeast-based food ingredients in the United States, Canada, and Mexico. The agreement positions Lallemand as the exclusive distributor for revyve in North America and deepens their collaboration, with revyve sourcing key raw yeast materials directly from Lallemand. Revyve specializes in transforming baker’s yeast into high-performance, animal-free texturizing ingredients for use in food applications such as egg replacements, plant-based products, and allergen-free recipes. These ingredients offer manufacturers solutions for creating textures such as fluffiness, firmness, cohesiveness, and stretchiness. Lallemand, known for its work in fermentation-based solutions including yeast, bacteria, fungi, and enzymes, brings extensive production and market expertise to the partnership. Bob Villeneuve, global sales director for savory at …

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