Interviews

Planteneers UPF

© Planteneers
veg+

Planteneers on UPFs: All Ultra-Processed, All Unhealthy?

“Precision Wellness” is one of the current top trends, according to Innova Market Insights. The focus is on healthy nutrition, including gut health, ideally personalized to the individual needs of consumers. But what is “healthy nutrition”? By what criteria are foods classified as healthy? Health organizations like the German Nutrition Society, the World Health Organization, and America’s FDA derive their nutrition recommendations first and foremost from the content of macro- and micronutrients, sugar, and salt in foods. Another classification scheme currently being widely discussed is the NOVA system, which categorizes foods exclusively based on their degree of processing. This four-stage system differentiates between unprocessed or minimally processed foods, foods with processed ingredients, processed foods, and ultra-processed foods or UPFs. According to nutrition experts this last …

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Bosco Emparanza García MOA Foodtech

© Bosco Emparanza García

MOA Foodtech: “AI is Transforming the Way We Approach Fermentation and Ingredient Development”

MOA Foodtech is a biotechnology company specializing in the use of fermentation and AI to produce healthy, sustainable food ingredients from agricultural byproducts. The company’s focus is on creating next-generation proteins that are both nutritionally rich and technologically versatile, offering a revolutionary solution to food waste while providing sustainable alternatives to traditional protein sources. Bosco Emparanza García is the CEO and founder of MOA Foodtech. With a background in biochemistry and an MBA in biotechnology, Bosco has extensive experience in the biotechnology, pharmaceutical, and food industries, including a notable role at AINIA Centro Tecnológico. In this interview, Bosco discusses how AI-driven fermentation is revolutionizing ingredient development, the environmental benefits of upcycling agricultural byproducts, and how MOA Foodtech is shaping the future of sustainable protein production. …

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Céline Schiff-Deb MISTA

Céline Schiff-Deb - Image supplied.

MISTA: “Fermentation is Being Rediscovered as an Untapped Source of Food”

MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies. Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology In this interview, Céline discusses the growing potential of biomass …

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Tomas Turner © Cosaic

Cosaic: “Cosaic Neo Sets New Rules for Food Ingredients”

Cosaic, which recently rebranded from Cultivated Biosciences, is a Swiss foodtech startup focused on developing fat ingredients for dairy alternatives using yeast fermentation, with the goal of improving the creaminess and mouthfeel of plant-based dairy products. Their mission is to bridge the sensory gap between conventional and plant-based dairy, making the latter more appealing to mainstream consumers. Tomas Turner, the CEO of Cosaic, is a Material Engineer from the Swiss Institute of Technology (EPFL). During his studies, he encountered the concept of alternative proteins and directly recognized it could be part of the solution to answer the climate and health challenges we face. After an internship at Planted Foods, he continued exploring his interest at EPFL. He conceived the idea of producing creamy fat using …

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Sergio Fabregat, director de F4F - Expo Foodtech © F4F - Expo Foodtech

Food 4 Future: “We Believe That Progress Happens When All Stakeholders Sit at the Same Table”

Sergio Fabregat, with a background in Business Administration from the University of Barcelona and an Executive Master in Marketing and Sales from ESADE, is the driving force behind two of Spain’s food innovation events: F4F – Expo Foodtech in Bilbao and the newly launched Expo Agritech in Málaga. As the Event Director, Fabregat plays a pivotal role in shaping platforms that connect key stakeholders across the food tech value chain. In this interview, we spoke with him about the role of F4F in accelerating innovation in the fields of new proteins, biotechnology, and cellular agriculture. He shares insights on the event’s key program highlights for trade visitors, the industry players and markets in focus, and how Food 4 Future is helping to shape the future …

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SIMPLi Founders with their products in front of a sprouts market

Image courtesy of SIMPLi

SIMPLi: “Consumers Today Are Becoming More Aware of How Processed Foods Impact Their Health”

Founded in 2020, SIMPLi is redefining ethical sourcing and regenerative organic agriculture. At the heart of this fast-growing company is Sarela Herrada, a native Peruvian and Indigenous entrepreneur, who, alongside her husband Matt Cohen, built SIMPLi to challenge the status quo in the food industry. With a commitment to fair supply chains and nutrient-dense, traceable ingredients, the company has rapidly become a leader in regenerative organic foods—securing partnerships with major retailers and foodservice providers alike. At Natural Products Expo West 2025, we sat down with Herrada to discuss SIMPLi’s journey, its latest partnerships, and the future of regenerative agriculture in plant-based food. SIMPLi started with a strong mission to create a more transparent and ethical food system. What inspired you to take this path? Sarela …

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Johannes Schmid-Wiedersheim © Messe Frankfurt Exhibition GmbH

IFFA: “Alternative Protein Solutions Have Grown Strongly at IFFA”

IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to 8, 2025. Under the motto “Rethinking Meat and Proteins,” the event will spotlight key future topics shaping the meat and protein industries. Showcasing the entire value chain—from processing and packaging to cutting-edge ingredients and emerging trends at the point of sale—IFFA 2025 will provide a comprehensive industry overview. The key topics for 2025 are maximum performance, value creation from data, sustainability in practice and new product worlds. Johannes Schmid-Wiedersheim is Director of IFFA and Texcare International. He has worked in the trade fair industry for over 20 years and has been with Messe Frankfurt since 2012. In addition to his responsibilities …

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Image: Monica Bordin on LinkedIn

Violife: “As Category Leaders, We Have a Responsibility to Push the Entire Industry Forward and Set a New Standard”

As a leader in the plant-based cheese category, Violife is on a mission to redefine dairy-free indulgence. Known for its creamy textures and bold flavors, the brand continues to push the boundaries of what’s possible in plant-based dairy, ensuring that consumers never have to compromise on taste, texture, or nourishment. At Natural Products Expo West 2025, vegconomist sat down with Monica Bordin, Head of North America Commercial Operations at Violife, to discuss the brand’s latest innovations, how consumer expectations are evolving, and why clean-label ingredients and nourishment will define the future of plant-based dairy. Let’s start with your latest campaign. Can you tell us about ‘Creamy Confessions’ and how it connects with consumers?Absolutely! Violife has always been a brand that challenges norms and embraces bold, …

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Rosie Bambaji HAPPIEE!

Rosie Bambaji © HAPPIEE!

HAPPIEE!: “Plant-Based Seafood Has the Potential To Drive the Next Wave of Transformation”

HAPPIEE! is a Singapore-based company specializing in plant-based seafood alternatives, including shrimp and squid. Since entering the UK market in 2023, it has secured listings in major retailers and is working to expand consumer awareness of plant-based seafood. Rosie Bambaji, Marketing Lead at HAPPIEE!, has over a decade of experience in food retail, including roles at Tesco and Sainsbury’s. Her expertise in category management and brand growth has been instrumental in securing national retail listings and increasing consumer awareness of plant-based seafood. In this interview, Bambaji discusses HAPPIEE’s market positioning, the challenges of consumer adoption, key trends in plant-based seafood, and the brand’s strategy for continued growth. To start, can you tell us about HAPPIEE! and what makes the brand unique in the plant-based seafood …

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Matthias Krön © The New Originals Company

New Originals Company: “We Recognized Early on That Tofu Will Be a Key Pillar of Our Future Diet”

The New Originals Company, headquartered in Vienna, was founded in February 2024 by the Lunter family – tofu pioneers since 1991 – NLT Management Holding and Raiffeisenbank Landesbank Oberösterreich, an experienced investor in the food industry, and already employs over 600 people in six European countries. The New Originals Company focuses on the development of innovative tofu products that meet modern nutritional requirements. With already five brands, all of which stand for innovative, high-quality tofu products and plant-based foods, the company aims to expand further in the rapidly growing European market for natural plant-based foods. Regional roots and comprehensive traceability of raw materials along the entire supply chain remain an important part of the mission. Matthias Krön, CEO of the New Originals Company, gives us …

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Matthias Balz INTERNORGA

Matthias Balz © INTERNORGA

INTERNORGA: “The Growing Demand for Sustainable Alternatives Is Significantly Shaping the Global Gastronomy Market”

For over a century, INTERNORGA has been the go-to event for hospitality professionals, offering a comprehensive overview of market developments, cutting-edge solutions and future trends. It is the ultimate meeting point where industry leaders, innovative start-ups, and top decision-makers come together to shape the future of foodservice and hospitality.  The event, which draws over 80,000 visitors and 1,200 exhibitors from more than 30 countries, has become a vital hub for hospitality professionals seeking to tap into global trends, discover the latest innovations, and expand their international network. With its new theme, ‘Where trends take off,’ INTERNORGA takes place from 14 to 18 March 2025 in Hamburg, Germany. Matthias Balz has been instrumental in shaping the successful development of INTERNORGA – the leading international trade fair …

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Riku and Anna Väänänen

Riku and Anna Väänänen - Image supplied

Riku Väänänen: “It’s About Creating a System Where Every Stage of Production Respects Both Nature and Animal Welfare”

Riku and Anna Väänänen are a Finnish couple who left their corporate careers in Switzerland to pursue their passion for winemaking in the renowned Côtes de Bourg region of Bordeaux. Since 2016, they have been producing high-quality vegan and organic wines at Château Puybarbe, earning consistent praise from top wine critics, with all their wines scoring over 90 points from Decanter, Wine Enthusiast, and other respected reviewers. Their portfolio includes four distinct red wines and a celebrated rosé, Annabel. In this exclusive interview, Riku Väänänen shares his remarkable journey from the corporate world to sustainable viticulture. He discusses his dedication to soil regeneration, organic farming, and vegan winemaking, explaining why he chose to certify Château Puybarbe under the Biocyclic Vegan Standard. Riku also highlights the …

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Portrait of Jukka Kajan

Jukka Kajan, Executive Director of Plant Based Food Finland, Image supplied.

Plant Based Food Finland: “We Seek to Create a More Level Playing Field With Traditional Food Products”

Jukka Kajan is the Executive Director of Plant Based Food Finland. In his current role, he leverages his extensive network and industry expertise, gained from a career in stakeholder relations and public affairs for food companies, as well as consulting on the dynamics of the plant-based food value chain. He is driven by the impact that plant-based foods and novel foodtech can have in building a more sustainable future. We spoke with Jukka Kajan about the organization’s mission to support and accelerate the growth of the plant-based food sector in Finland. In this interview, he shares insights into the country’s thriving plant-based industry, key market trends, and the challenges shaping its future. We also discuss Finland’s role as a leader in oat-based innovation, the policy changes …

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Marta Kusnierz

Marta Kusnierz, Regional Marketing Manager for Plant Attitude at Givaudan © Givaudan

Givaudan: “We Look at Products Holistically to Ensure a Well-Rounded Food Experience That Consumers Will Love”

Headquartered in Switzerland with a presence in over 145 locations worldwide, Givaudan has more than 250 years of history creating scents and tastes. Positioned as the co-creation partner of choice for its customers, Givaudan Taste & Wellbeing works to develop food experiences that do good and feel good, for body, mind and planet. The co-creation approach has been a key component to the company’s success in addressing the evolving needs of both customers and consumers. Marta Kusnierz is Regional Marketing Manager for Plant Attitude at Givaudan where her main mission is to stay ahead of new food trends and their impact on Givaudan customers. She regularly works to identify gaps and looks for new opportunities in plant-based space. What are the biggest challenges you’re solving …

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Alicia Humpert ADM

Alicia Humpert © ADM

ADM: “More Consumers Understand Protein Consumption Is Not an All-Or-Nothing Approach”

Archer Daniels Midland (ADM) is a global leader in nutrition and agricultural processing. With an extensive portfolio of plant proteins—including soy, pea, wheat, and emerging sources like algae and chickpea—the company is dedicated to driving advancements in taste, texture, and nutritional quality to meet shifting consumer demands. In this interview, we speak with Alicia Humpert, Director, Protein Marketing, EMEA, ADM, whose extensive experience in consumer and product strategy has positioned her as a leader in the evolving protein landscape. ith over a decade in brand management and product development, she brings a deep understanding of global markets, consumer behavior, and innovation in alternative proteins. We discuss key trends from 2024, including the rise of blended and hybrid protein solutions, which are gaining traction among flexitarian …

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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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Meatly CEO Owen Ensor

Owen Ensor. © Meatly

Meatly: “As the Number of Cultivated Meat Companies Proliferates, We Hope to Set the Standard for the Industry”

Meatly is a cultivated meat company which became the first in Europe to receive regulatory approval after gaining clearance to sell cultivated chicken for pet food in the UK last year. The company achieved this milestone with a team of ten after raising just £3.5 million. Meatly also recently became the first company to be certified under C-Label, a new trademark for cultivated food products launched by V-Label. The certification aims to help consumers understand the production process behind cultivated meat, while enhancing trust and acceptance of cultivated products. Owen Ensor is the CEO of Meatly; previously, he was a Bain consultant and ran an insect protein facility. We spoke to him to find out more about the company’s partnership with C-Label. As the first …

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MMarin Headshot

Meredith Marin, Co-founder of Vegan Hospitality © Vegan Hospitality

Vegan Hospitality: “Our Mission Is To Create Scalable Solutions That Make Vegan Dining Accessible and Desirable For All”

We sat down with Meredith Marin, Co-founder of Vegan Hospitality, to discuss the organization’s journey, impact, and future plans. In this insightful conversation, she shares how Vegan Hospitality has evolved over the past five years, why it recently transitioned into a non-profit, and how it is working with businesses worldwide to create a more vegan-friendly hospitality industry. Can you introduce Vegan Hospitality and share its core mission and values? Vegan Hospitality is a U.S. based nonprofit with global food systems impact. We represent the world’s largest network of professional vegan hospitality consultants. Our leadership team, along with our network of independent consultants, empowers businesses in the hospitality industry to implement strategies that reduce food-related emissions and increase inclusivity for vegan and plant-forward guests. Our mission is to create scalable solutions …

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Hana Hrstková

Hana Hrstková © Biocyclic Vegan International

Hana Hrstková: “A Biocyclic Vegan Approach Is Not Just an Option—It’s a Necessity”

Hana Hrstková is a Prague-based resilient food system & vegan gastronomy strategist, dedicated to reshaping the food system to support both human health and environmental sustainability. With over a decade of experience in plant-based nutrition, she integrates principles of organic farming, zero-waste management, and biocyclic vegan agriculture—an approach that eliminates all animal-derived inputs while regenerating soil health. For Hrstková, the connection between soil, the environment, and human well-being is fundamental to the future of food. At the upcoming Biofach trade fair, she will once again take the stage to showcase how plant-based culinary innovation, paired with biocyclic vegan ingredients, can drive a more sustainable and ethical food system. In this interview with vegconomist, Hrstková shares her insights on the future of sustainable gastronomy and why …

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Renato Pichler of V-Label/C-Label

Renato Pichler. © V-Label

C-Label: “We Stand at a Political Tipping Point and It Is Crucial That Cultivated Meat Receives Approval”

V-Label was founded 29 years ago and is now one of the world’s best-recognized vegan and vegetarian trademarks. It supports more than 35 NGOs worldwide and certifies over 70,000 products from 4,800+ licensees. Recently, V-Label launched C-Label, a new trademark for cultivated products. It is said to be the first independent authority to certify cultivated food producers around the globe. Renato Pichler is the CEO of Swissveg, the founder of V-Label GmbH, and a board member of ProVeg and the European Vegetarian Union. He has been working full-time to spread veganism and vegetarianism since 1993. We spoke to him to find out more about the new C-Label certification. Why is it essential for cultivated meat to have a dedicated certification like C-Label? Cultivated meat is …

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