kati hope

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Guest Post: Securing Plant-Based Food Production, A Holistic Approach to Contamination Prevention

Kati Hope is the global key account manager at Mettler-Toledo product inspection, where she plays a pivotal role in strengthening relationships with key clients worldwide. With over two decades of experience in international sales channel development and seven years specializing in product inspection, she has a proven track record of driving strategic growth and enhancing food safety standards. In this guest post, she discusses the critical importance of foreign body detection in plant-based food manufacturing, exploring the challenges, technologies, and strategies needed to maintain product integrity and consumer trust in a rapidly expanding market. Securing Plant-Based Food Production, A Holistic Approach to Contamination Prevention Plant-based food – the trend that shows no signs of slowing. Like it or loath it with a passion, the fact …

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US department of defense

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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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US food system

How the New US Administration Will Impact Food Systems Transformation

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. This article, co-written by the fractional associate director of coms & research at VegTech™ Invest, Gwendolyn Brown, explores how the new US administration may influence food systems transformation, addressing bipartisan issues like food insecurity, climate change, and the role of food innovation in national security and global competition. How the New US Administration Will Impact Food Systems Transformation Of late, I have been getting this question a lot: “How will the Trump Administration impact US …

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Headshot of Illtud Dunsford from Cellular Agriculture Ltd

Illtud Dunsford © Cellular Agriculture Ltd

Guest Post: Making Cultivated Meat Scalable and Sustainable with New Bioprocess Technology

The global food system is at a pivotal juncture, with growing populations, environmental pressures, and rising demand for sustainable, ethical protein sources converging to create both challenges and opportunities. Cultivated meat, a promising innovation, allows the production of real animal protein without the environmental burden. However, scaling cultivated meat to commercial viability while ensuring food safety and reducing environmental impact remains a key industry challenge. In the following guest post, Illtud Dunsford, CEO and Co-Founder of Cellular Agriculture Ltd, delves deeper into these complexities, exploring the advancements, hurdles, and future prospects of cultivated meat as a transformative solution within the global food landscape. Cellular Agriculture Ltd, in partnership with Campden BRI, has launched a ground-breaking Innovate UK-funded project to address these issues. The aim is …

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Ingredion plant-based cheeseburger

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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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Fotortec introduce its innovative food waste upcycling technology and mushroom-based ingredients into the Swedish market

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Mathilde Do Chi, Expert on Food Law, Part 7: Mushrooms and Other Fungi Wonders

Mathilde Do Chi is the CEO of Forward Food Law, a food law and regulatory consultancy in global alternative protein regulations. She is an international food law and regulatory consultant with expertise in alternative proteins, novel foods, the future of food, and much more. A frequent public speaker at numerous food and foodtech conferences, Mathilde helps VCs, startups and multinationals comprehend complex food regulations, assisting the likes of Blue Horizon, Planted, and Formo with their legal matters. In this seventh installment of her special series for vegconomist, Mathilde discusses the complicated world of regulations around edible fungi. Mushrooms and other fungi wonders, how they are regulated By Mathilde Do Chi Often grouped with plant-based ingredients although part of a different kingdom of life, fungi are …

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plant-based meat alternatives

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Guest Post: Navigating Challenges and Opportunities in Plant-Based Meat Alternatives

The meat analogs sector has seen waning growth over the past two years. Even top markets such as North America experienced a 3.3% decline in the growth rate by volume between 2021 and 2023 in the meat and seafood analogs segment. However, the plant-based meat and seafood segment is expected to grow in North America at a CAGR of 2.1% between 2024 and 2028, and the global market for meat and seafood analogs is anticipated to grow in the next few years. Retail sales of plant-based products moderated in 2022 and experienced a drop in 2023 in the US. This can be attributed to price increases for plant-based products that occurred alongside high inflation and tighter consumer budgets, leading to decreased consumer engagement within plant-based categories. …

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Fi Europe

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Fi Europe Startup Challenge: Plant-Based Innovation is Driving the Transition to a More Sustainable Food System

The Fi Europe Startup Challenge has become an important platform for advancing potentially transformational solutions from young companies. Although it is built around an awards programme, the Challenge does more than recognise innovation. It nurtures startups by giving them business support, constructive feedback, industry exposure and an opportunity to make the connections they need to scale up and grow. The Challenge was the brainchild of nutrition consultant and food industry expert Sandra Einerhand, who worked with the team at Fi Europe to make it a reality. Since then, the programme has gone from strength to strength, and is now in its ninth edition. “The Challenge offers a front-row seat to witness the cutting-edge ideas and creativity that are shaping the future of the food industry. …

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Beyond and Oatly stocks

Philipp Wolf on Canva Pro

Between Hype and Reality: Oatly and Beyond Meat as a Reflection of the Industry?

The food sector is in the midst of radical change, driven by innovations in alternative proteins, AgTech and sustainable food production. While ‘new food’ companies have grown strongly in recent years, doubts are now emerging about their future viability, which are manifested in a much more difficult financing environment. To better understand this situation, it helps to take a look at listed companies such as Oatly and Beyond Meat, but also to look at the broader global and national financing situation. Oatly and Beyond Meat: the case of the pioneer shares Oatly and Beyond Meat were once at the forefront of the alternative protein revolution. Beyond Meat (BYND) went public in 2019 and quickly became a favourite of investors betting on the plant-based meat market. …

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GEMÜ Group

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Guest Post: GEMÜ Positions Itself as Leading Provider of Valve Designs for the Cultivated Meat Industry

Cell-based foodstuffs have developed into a promising sector that will significantly impact the future of the foodstuff industry. The use of suitable valve designs is also a significant contributing factor to the success of this industrial sector. As a reputable leading valve manufacturer, GEMÜ offers innovative solutions for the specific requirements of the cultivated meat industry. The GEMÜ Group develops and manufactures valves, measurement and control systems for liquids, vapours and gases. GEMÜ is a global market leader when it comes to solutions for sterile applications. The globally focused, independent family-owned enterprise was founded in 1964. In 2011, Gert Müller took over as Managing Partner of the GEMÜ Group together with his cousin Stephan Müller, becoming the second generation to run the company. Today, GEMÜ …

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IFT First

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Guest Post: Top Trends from IFT FIRST 2024 – Shaping the Future of Food with AI and Novel Ingredients

Anne Palermo, a two-time founder and industry leader, brings a unique perspective to the food and beverage industry with her extensive experience in both food tech and consumer packaged goods (CPG). Her career is marked by a commitment to improving global health and ensuring that nutritious food is accessible to everyone. By combining her expertise in innovative technologies with a focus on social responsibility, Anne works to advance industry best practices while making a positive impact on global well-being. After attending the IFT FIRST Annual Event and Expo in Chicago last week, Anne rounds up the top industry trends presented at the conference that are shaping the future of food. Last week was the annual IFT FIRST (Food Improved by Research, Science, and Technology) conference …

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PlantFWD event stage

Plant FWD 2024 by Fitchd, image courtesy Nederland Veganland

What Happens to Society if We Only Eat Plants? A Dutch Thought Experiment

What if we only eat plants? When a scientist and a landscape architect work together on future challenges, you get the project The Vegan Netherlands (Project Nederland Veganland). And they might have solved the housing problem… This guest post has been kindly contributed by landscape architect Berno Strootman, one of the people who researched how The Netherlands could be self-sufficient regarding food. Interestingly, and notably, in this hypothetical utopia, society would actually need more farmers. “According to our calculations, we need twice as many farmers in a fully plant-based system than in the present one,” Strootman explains. This is what happens if we only eat plants By Berno Strootman Suppose: everyone eats plant-based food and the import of animal fodder comes to a halt. How …

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Crespel&Deiters gummies

@Crespel&Deiters Group

Shaping the Future of Plant-Based Gummies

Consumers choosing to make more sustainable and healthier choices has resulted in soaring demand for plant-based confectionery. However, gelatin – which is frequently used in the production of gummies – must be replaced with an alternative solution that also promises anticipated firmness and stable formation without any tailing, and easy removal from the mold. The Crespel & Deiters Group, an expert in wheat starches and proteins, provides solutions for plant-based wine gums without compromising on mouthfeel, taste, or texture. Modified wheat starches enable manufacturers to meet the evolving demands of health- and sustainability-conscious consumers by overcoming technical challenges such as tailing and ensuring optimal texture and taste. These starches are just one of the many solutions Crespel & Deiters has to offer, from confectionery, bakery, …

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animal vs plant proteins

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Guest Post: Daily Mail Distorts Outcome Of Major Study Showing Benefits of Plant Protein

Robbie Lockie, co-founder of Plant-Based News, recently established the Freedom Food Alliance in order to counteract widespread disinformation in the media regarding the food system. In this piece, Robbie describes one of the myriad examples of information being distorted to fit the purposes of the mainstream narrative. A recent article published in the Daily Mail online was based on the “quoting out of context” fallacy and is particularly misleading because it quotes a legitimate, scientific study, but distorts its results to serve the author’s points. In her article, Health Reporter Emily Joshu issues a warning to vegans: animal proteins are crucial for healthy aging and a vegan diet is harmful for overall health. As evidence for these claims, Joshu references a study led by Tufts …

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Elysabeth Alfano speaking at COP28

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Financing Food Fast: Take-Aways from COP28

As I write this, still on the ground in Dubai, I am struck by so many swift moves to bring sustainable food systems change through diversified proteins to the forefront of not just the climate conversation, but the climate strategy and execution conversation. As I come down from my four speaking engagements in the Blue Zone, I can’t believe the rapid zeitgeist shift, writes Elysabeth Alfano. Only last year, when I spoke at COP27, I was pushing to be heard, along with dedicated colleges at the Food4Climate, Food Systems pavilions, The Good Food Institute (GFI), Mighty Earth, Food Tank, FAIRR and so many others that food systems transition was not only key to the climate change conversation, but that we simply couldn’t hold on to …

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dsm tomato sauce for kids

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Guest Post: Spreading the Goodness – Where Flavor Meets Nutrition in Sauces, Dips and Spreads

In the world of plant-based eating, sauces, dips, and spreads play a crucial role. Vegetarian and vegan foods are largely seen as ‘better-for-you’ choices by consumers, but this virtuous reputation leads some to view plant-based foods as less flavorsome or exciting.[1] Condiments come to the rescue here, giving consumers a convenient source of ‘spice’ that makes a plant-based diet that bit more enjoyable. Everyone knows sauces and dips need to taste good, but is there scope to also view them as health boosters in their own right? Dressings Mayonnaise and salad dressings are the top sauces across Europe and the USA[2], but with consumers trying hard to eat healthier – both for themselves and the planet – demand for delicious, nutritious dairy-free alternatives is on …

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A mushroom burger

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Catalonia Makes Historic €7M Investment in Alt Proteins Research Center

Catalonia’s Department of Climate Action, Food and Rural Agenda, and the Institute of Agri-Food Research and Technology (IRTA) have revealed Spain’s first Center for Innovation in Alternative Proteins (CiPA). With €7 million in funding — believed to be one of the country’s most significant investments made in the sector — CiPA aims to become a leading hub in southern Europe for research and innovation, focusing on ingredients, food, and feed alternatives to animal proteins. Nonprofit think tank the Good Food Institute Europe (GFI) has praised the Catalan government’s historic investment in advancing alternative proteins and helping companies develop sustainable meat. Alex Holst, senior policy manager at GFI Europe, said: “This landmark announcement is a major step towards turning Catalonia into one of Spain’s leading hubs …

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Evandro Oliveira de Souza, Senior Global Business Unit Director Cheese at DSM

Evandro Oliveira de Souza, Senior Global Business Unit Director Cheese at DSM, image supplied

Overcoming Challenges to Optimize Plant-Based Cheese Alternatives

In this guest post, Evandro Oliveira de Souza, Senior Global Business Unit Director Cheese at DSM, offers his unique insights into the vegan cheese category, discussing its challenges and how they can be overcome. Plant-based milk and meat alternatives have proved hugely popular around the world, but plant-based cheese is yet to enjoy widespread, global appeal as formulation challenges have prevented brands from achieving the full sensory experience that consumers desire. When flexitarian consumers can have the ‘real deal’ anytime they wish, plant-based cheese alternatives need to accurately mimic the robust, complex flavors and distinctive, comforting textures that make cheese a classic comfort food. A flexitarian future The global market for plant-based dairy alternatives reached a remarkable €18 billion in 2022.[1] Up-and-coming categories, like vegan …

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Different,Colorful,Medication,And,Pills

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Ctrl Alt Meat: Good Global Health Makes a World of Difference

by Katie Briefel

Last year’s word of the year, according to Merriam Webster, was ‘vaccine’, which followed ‘pandemic’ in 2020 and ‘climate emergency’ in 2019. It reinforces the sense that our health and our climate are at the forefront of public concerns – and nowhere are these issues more interconnected than in our global food system. Last month saw both World Health Day and Earth Day, so it’s a timely moment to consider how we can address and improve human, animal and planetary health by improving the food system. In particular through addressing emissions and land usage, disease outbreak and antimicrobial resistance (AMR).  These are topics covered widely by antibiotics expert Dr Lance Price and investigative journalist Andrew Wasley in the podcast produced by the Jeremy Coller Foundation, …

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Heüra Marc Coloma

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Marc Coloma: “The Magnitude of the Problem with Animal Ag and Why I Turned to Corporate Initiatives to Solve It”

When I was a teenager I couldn’t understand the way people were treating animals and the planet. This is why I decided to become an activist. I dropped out of high school to dedicate all my time to fighting for what I believe in and leading the regional section of an international animal rights organization.  We achieved some small victories: we changed laws and forced the closure of farms that were operating illegally. But this wasn’t enough to make the problem disappear.  At this point in my life, I realized that the whole food system is broken.  But instead of pointing to the problem, I needed to bring solutions. So I transformed my anger to create Heura and improve the food system.  I understood that …

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