Ingredients

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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Founder Selin Arslan on stage

Selin Arslan © Farmhood
veg+

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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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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© nito - stock.adobe.com

Canada Invests in Sustainable Faba Bean Protein Development to Expand Plant-Based Ingredient Options

Canada is expanding its plant-based protein offerings through a new initiative focused on faba beans. The project, backed by Protein Industries Canada (PIC), aims to develop high-protein, sustainable ingredients from faba beans, which will be used in a variety of food products.  The initiative involves a partnership between several organizations: Griffith Foods, BFY Proteins, Botaniline, and Faba Canada. These companies are working together to create neutral-flavored faba protein ingredients for use in consumer-packaged goods (CPGs), such as meat alternatives and breadings. The project focuses on improving the processing of faba beans to create high-protein, allergen-free, and lower-sodium ingredients suitable for the food industry. Faba beans have gained attention as a valuable plant-based protein source due to their high protein content (18-35%) and nutritional benefits. Global …

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Dr Sun, Product Manager of Angel Yeast Europe

Dr Sun, Product Manager © Angel Yeast Europe

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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Kelly Newsome of ADM

Kelly Newsome © ADM

ADM’s 2025 Flavor and Color Trends: “Plant-Based Foods Can Be Vehicles for Flavor and Culinary Innovation”

ADM‘s new 2025 Flavour and Colour Trends for Plant-based Applications report outlines the main themes and drivers shaping flavor and color trends for the upcoming year. In this new report, ADM states 2025 will be a year of embracing the “new human nature” and spotlights four key themes that will shape the F&B world and that reflect evolving needs for wellness, affordability and personalization. Kelly Newsome, Global Senior Marketing Manager, Colors & Savory Flavors, ADM, describes what we can expect next year, and explains that “consumers are on a quest for novelty and positive sensory experiences”. What are the flavor and color trends for 2025? How do they fit into plant-based product innovation? As technology continues to advance rapidly, consumers are gravitating toward flavors and …

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Researchers at Germany's Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food "light and airy."

© Fraunhofer IVV

German Researchers Unveil Legume-Based Alternative to Egg White Foam

Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …

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Angel Yeast protein

© Angel Yeast

Yeast Protein Emerges as the Sustainable Powerhouse Revolutionizing Active Lifestyle Nutrition

The health and nutrition landscape is witnessing a significant shift as yeast protein gains recognition for its comprehensive benefits. Recent research and market trends highlight this sustainable protein source’s growing impact in supporting active lifestyles and overall wellness. AngeoPro yeast protein from the leading yeast and biotech company Angel Yeast, derived from Saccharomyces cerevisiae, demonstrates impressive nutritional credentials with its 80% protein content and complete amino acid profile. The protein stands out for its excellent biological value, containing all nine essential amino acids necessary for optimal muscle protein synthesis and recovery. One of the most notable features of Angel yeast protein AngeoPro is its slow-digesting properties, providing sustained amino acid and energy release and prolonged satiety. This makes it an excellent choice not only for …

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soy bean farm

© littlewolf1989 - stock.adobe.com

Canada Takes Steps to Secure Soybean Supply Chain with New Soy Powder Pilot Facility

Protein Industries Canada has announced a new initiative aimed at increasing the domestic processing of Canadian-grown soybeans, in partnership with Alinova Canada Inc., Marusan Ai Co., Earth’s Own Foods, and YOSO (Flamaglo Foods). The project, which will establish a pilot-scale soy powder facility in Ontario, is expected to add value to Canada’s soybean crops, which are primarily exported for processing abroad. Alinova Canada Inc., a joint venture between DJ Hendrick International Inc. (DJHII) and Marusan Ai Co., will lead the project to develop and commercialize a new soy powder. This effort builds on the success of a previous Protein Industries Canada initiative, which explored the feasibility of a commercial soy powder processing plant in Eastern Canada. The new facility will be located in Ontario, which …

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EXBERRY colors in bao buns filled with plant-based meat

© EXBERRY by GNT

GNT Launches New Investment Arm to Fast-Track Innovations in Plant-Based Colors

Dutch plant-based ingredients company GNT has officially launched GNT Ventures, an independent investment firm, to promote innovation and sustainability in plant-based colors. GNT Ventures will invest in startups developing new and improved plant-based coloring solutions in four key areas: raw materials and fermentation, processing, food ingredients, and upcycling. The VC aims to partner with startups worldwide by providing financial support as a sole investor or co-lead in pre-seed to series A funding. The maximum investment size will be €1 million. The news follows a recent collaboration with Plume Biotechnology, a UK-based startup specializing in fermentation science and bioprocessing for natural colors, to expand its EXBERRY brand portfolio. Finn Rieken, managing director of GNT Ventures, shared, “We’re looking to build mutually beneficial relationships with startups that dare to …

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© catchfree

Consumer Demand for Plant-Based Foods is Surging After a “Lackluster” Year, Amid Protein Supply Challenges

Mintec by Expana, a global price reporting agency and market intelligence company, has released its Plant-Based Protein “Monthly Market Insight,” revealing that consumer demand for plant-based foods is beginning to increase after a previously “lackluster year.” According to the report, there is an 18-37% year-over-year growth in plant-based purchases and a shift from animal products “across all categories” by new buyers. Meanwhile, the Plant-Based Food Association noted increased spending on plant-based milk, frozen meat, and frozen meals, indicating growing customer loyalty, Mintec notes. And according to GFI’s latest analysis, plant-based food sales in Germany, France, Italy, the Netherlands, Spain, and the UK reached €5.4 billion in 2023, up 5.5% from 2022, while volume sales were up 3.5%. Higher prices for pea and soy proteins Mintec …

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Plant-based meatballs

Image courtesy of Planteneers

Planteneers Unveils Manufacturing Solutions for Mycoprotein-Based Meat Alternatives

Germany’s Planteneers, a leading developer and provider of customized plant-based products, has unveiled a range of meat alternatives featuring mycoprotein. The products were developed with the company’s functional systems for plant-based meat — fiildMeat P and fiildMeat S — which can integrate mycoproteins to create products that combine “authentic enjoyment,” health, and sustainable production. Mycoproteins are notable for their meat-like texture and nutritional profile, offering essential amino acids, valuable fiber, and low fat content. With the vegan food market projected to reach $40.53 billion by 2031 and consumers demanding minimally processed products, Planteneers offers manufacturers a solution for these trends. “With its meat-like structure, mycoprotein not only brings functional advantages but also has an ideal nutrient profile. Mycoprotein has all the essential amino acids, valuable …

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Ingredion and Lantmännen Join Forces to Develop a Portfolio of High-Quality Pea Protein Isolates

Two ingredient companies, Chicago’s Ingredion Incorporated (NYSE: INGR) and Sweden’s Lantmännen, announce a long-term partnership to develop a portfolio of plant-based protein isolates derived from locally sourced yellow peas. The collaboration will focus on expanding the companies’ capabilities from sales to product innovation and process improvements. The goal is to cater to consumer demand for more appealing and healthier products with high-quality, plant-based proteins and to supply the growing alternative protein market, starting with Europe. According to GFI’s latest analysis, plant-based food sales in Germany, France, Italy, the Netherlands, Spain, and the UK reached €5.4 billion in 2023, up 5.5% from 2022, while volume sales were up 3.5%. “By joining forces with Lantmännen, we are expanding our footprint in the European market. This marks a significant …

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