Interviews

Handtmann Steak 2.0

© Handtmann

Handtmann: “Interest in the Steak Was Overwhelming. We Hadn’t Expected Such Strong Demand”

Handtmann Maschinenfabrik GbH specialises in innovative filling and portioning systems. These technologies are widely used in the food industry, including in the production of plant-based sausage and meat products and other alternative products. Handtmann focuses on innovation in order to realise new product ideas as well as classic recipes with state-of-the-art technology. At Anuga FoodTec in Cologne, Handtmann presented its new moulding system, a new option for the production of formed and filled products. The moulding system offers flexibility both for free forming and for forming and separating vegetarian and vegan alternative products, among others. With the “Steak 2.0”, Handtmann also presented its latest product innovation in the area of plant-based meat alternatives at the trade fair. In his role as industry manager for alternative …

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Lukas Frei

Lukas Frei © Bühler
veg+

Bühler: “We Work Together to Create Solutions for Customers That Otherwise Wouldn’t Have Been Possible”

Bühler Group is a prominent Swiss company known for its advanced technology solutions for food processing and manufacturing. Founded in 1860 by Adolf Bühler in Uzwil, Switzerland, the company has grown to become a global leader in providing technologies for processing grains, rice, pasta, chocolate, and other foods. With its global presence, Bühler operates research and development centers and manufacturing sites around the world, serving customers in over 140 countries. We spoke with Lukas Frei who leads the market segment Alternative Proteins and Food Ingredients at Bühler. He is based at the headquarters in Uzwil, Switzerland. In what ways is Bühler innovating in the field of meat alternative processing technology? One of the main challenges in the industry has been the texture of the products. …

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Yumasoy Gina Arsens

Gina Arsens - Courtesy of Yumasoy

Yumasoy: “I Embarked on a Mission to Put the Plant Back in Plant-Based Food”

Yumasoy is a Vancouver-based startup specializing in plant-based chicken alternatives called Om Noms. Led by founder Gina Arsens, previously CFO at Digital Supercluster, Yumasoy was established to improve the plant-based meal experience with products that are nutritious, convenient, and taste good. The company’s flagship product, Om Noms, is a line of chicken-style strips made with whole soybeans. In this interview with vegconomist, Arsens details the founding principles of Yumasoy, the development of Om Noms, and the company’s commitment to sustainability. She also discusses partnerships in the foodservice industry, and plans for expansion and product development. Can you give us an intro to Yumasoy and what inspired the company’s creation? When my family decided to increase the number of plant-based meals, I found the experience of …

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Dr. Wolfgang Kühnl, CEO & owner, InFamily Foods Holding & co-founder of The Cultivated B

Dr. Wolfgang Kühnl, Co-founder ©The Cultivated B

The Cultivated B: “There Will Be No Sustainable Protein Future Without a Sustainable Business Model”

Dr Wolfgang Kühnl is the managing partner of Germany’s InFamily Foods Holding GmbH & Co. KG. The son of an entrepreneurial family, Dr Kühnl studied food technology and biotechnology at the Technical University of Munich and completed his doctorate at the Chair of Food Process Engineering and Dairy Technology. In 2011, Dr Wolfgang Kühnl joined his parents’ company H. Kemper GmbH & Co. KG, which he has managed as a managing partner since 2015. Since 2020, Dr Wolfgang Kühnl has been one of two Managing Partners of InFamily Foods Holding, which was formed from the merger with Reinert. The group of companies consists of The Family Butchers (animal protein products), The Plantly Butchers (plant-based protein products), and The Cultivated B (alternative protein sources). With The …

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© Kern Tec

How Bauer and Kern Tec Turn Apricot Kernels into Plant-Based Milk

The private dairy Bauer launched a range of plant-based drinks, yogurt alternatives and puddings at the beginning of 2024 under the ZUM GLÜCK! brand. The products are based on ingredients made from apricot kernels, an upcycled product from fruit farming. Here, Privatmolkerei Bauer is cooperating with the Austrian startup Kern Tec, which has created an innovative ready-to-use solution for the food industry from previously unused fruit kernels. We spoke to Frank Mayerhofer (Director of Marketing & Innovation) and Sascha Leiser (Sales Director Brand) from Privatmolkerei Bauer as well as Michael Beitl (founder of Kern Tec) about the new brand, product development, and the successful collaboration. Why did Privatmolkerei Bauer decide to launch a vegan brand? How does this fit into the company’s long-term strategy in …

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Dr Charli Kruse

Dr Charli Kruse © CellTec Systems

CellTec Systems: “Whether it is Slaughtered or Cultured Meat Will Probably Make No Difference to the Consumer in Terms of Sensory Experience”

The Lübeck-based company CellTec Systems sees itself as the first German full-service provider for industrial cell production. Anyone wanting to get into cellular agriculture can obtain all the building blocks for production here: Cells, nutrient solution, bioreactors, and even training and consultancy services. What makes the company, which is a spin-off of the Fraunhofer-Gesellschaft and the University of Lübeck, so special is its 25 years of expertise in cell cultivation. CellTec Systems has also developed a special bioreactor with hydrogel capsules designed to cover the immense space requirements of dividing cells. Professor Dr Charli Kruse, co-founder and scientific director of CellTec Systems, talks to us in an interview about why he describes his colleagues and himself as cell whisperers, how the patented reactor with hydrogel …

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Birgit Dekkers & Willem Spigt of Rival Foods

Birgit Dekkers & Willem Spigt © Rival Foods

Rival Foods: “We Believe the Whole Cut Segment Will See a Similar Evolution as the Processed Plant-Based Meat Segment”

Rival Foods develops and uses new technologies to create next-generation plant-based whole-cuts with “unprecedented” size, texture, and juiciness. We speak with the Netherlands based company which has very recently signed a lease for its first production location and is preparing to begin production by June this year. Birgit Dekkers, co-founder and CEO of Rival Foods, graduated as a food scientist and undertook PhD research on Shear Cell technology at Wageningen University, before founding Rival Foods. Willem Spigt, CCO of Rival Foods, graduated with a degree in Law and before joining Rival Foods he brought Beyond Meat to Europe for his previous employer Zandbergen WFM. Could you elaborate on the Shear Cell technology developed by Rival Foods, and how it sets your plant-based whole-cuts apart in …

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Marissa Bronfman Future Ocean Foods

Marissa Bronfman © Future Ocean Foods

Future Ocean Foods: “We See Innovation and Entrepreneurship as Main Drivers of Meaningful Change for Our Oceans”

Future Ocean Foods (FOF) was launched in November 2023 by Marissa Bronfman, serial entrepreneur and business advisor within the plant-based food space, with the aim of supporting and accelerating the alternative seafood industry worldwide. The organization currently represents a coalition of 36 pioneering companies from 14 countries, encompassing a range of technologies including plant-based, fermentation, and cultivated food and technology, united in a mission to promote food security, human health, environmental sustainability, and ocean conservation. It was a pleasure to catch up again with Marissa, who outlines some of the key areas in which FOF is working to create meaningful change. Change that we urgently need as our population increases to a catastrophic number of human beings while the population of our oceans hits crisis …

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Michael Newton of Qorium

Michael Newton. © Qorium

Qorium: “Our Product Creates Consistent, Beautiful, and Easily Workable Leather”

Founded in 2014, Dutch biotech startup Qorium is developing cultivated leather to provide an ethical and sustainable alternative to animal leather with no compromises on performance. The company’s technology enables the development of leather alternatives with consistent quality and adjustable properties. The result is a premium material with dramatically reduced carbon emissions and waste compared to conventional leather. In 2021, Qorium raised €2.6 million to scale up its technology. The company then announced earlier this year that it had secured further funding as part of its journey towards commercial scale, and revealed it had appointed former Nike senior executive Michael Newton as CEO. We spoke to Newton to find out more about Qorium’s technology and its benefits. What challenges does Qorium face in terms of …

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Sandy De Houwer, Cargill

Sandy De Houwer, image courtesy of Cargill

Cargill: “We Take the View That We Need All Forms of Protein on the Table”

Minneapolis headquartered agribusiness giant Cargill, the largest privately held company in the United States in terms of revenue, has been active in the plant-based and alternative protein space for several years. As a platform concerned solely with the plant- and cell- based business niche (not to say we are unconcerned as a team about well-documented issues of ethics or sustainability, but these are not the focus areas of this publication), that encourages the entrance of conventional protein producers into the production of plant-based meat, we are interested in reporting on such a company’s work in the space to keep our readers informed of the activities of key players. Some of said activities undertaken by Cargill in recent years include, in reverse chronological order: Signs commercial …

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Roland Griesebner and Svenja Fritz of Oatly

Roland Griesebner and Svenja Fritz © Oatly

Oatly: “We Measure Ourselves as a Company by How Many Litres of Cow’s Milk We Can Replace with Oat Drink”

With the appointment of Roland Griesebner and Svenja Fritz as new managing directors for DACH & Poland, Oatly aims to continue its success story and drive both growth and innovation. Together, Griesebner and Fritz aim to accelerate the company’s expansion, strengthen relationships with retail partners, expand food service and out-of-home partnerships, and further strengthen the brand in DACH and Poland. Oatly is focusing on a sustainable growth strategy to strengthen its leading position in the DACH markets and Poland. Under the new management of Griesebner and Fritz, the company plans to further expand its presence in the region and develop new product categories. A special focus will also be placed on integrating the core business and sustainability goals in order to advance not only the …

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Kirsten Strey, marketing director, Nomad Foods

© Nomad Foods

Nomad Foods: “The Development of the Plant-Based Area is Already in the Next Phase”

Nomad Foods (NOMD), Europe’s leading frozen food company and one of the largest in the world, holds a strong portfolio of leading and heritage brands, most prominently Birds Eye in the UK and Ireland, Iglo in Germany and other parts of Europe (having acquired the Iglo Group in 2015), and Findus in Switzerland, Italy, France, Sweden, and other Northern European countries. Kirsten Strey, Marketing Director, DACH, at Nomad Foods previously worked in various top FMCG brand companies and says that with having a family with two children she understands from personal experience the everyday challenge at the family dinner table. Here, Kirsten shares some interesting insights into the positioning of plant-based foods for the mainstream consumer; “The current discussion about plant-based nutrition is extremely linked …

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Isabella Aldridge of Neat

Isabella Aldridge. Image supplied.

Neat: “We Aim to Make Neat a Globally Recognized Name Synonymous With Quality, Convenience, and Innovation in Plant-Based Dining”

Plant-based fast food chain Neat Burger has recently announced a rebrand, dropping “Burger” from its name to become simply Neat. The change heralds a new era for the brand, which will now shift its focus towards fresher, healthier dishes in line with evolving consumer demands. Launched in 2019, Neat has four locations in London along with international locations in Milan and New York City. Following the opening of the NYC restaurant last year, Neat reported that sales had beaten expectations, and the company subsequently raised $18 million in Series B funding. Formula 1 driver Lewis Hamilton is a long-time backer, and the chain has also previously received investment from Leonardo DiCaprio. Isabella Aldridge, Head of Brand & Marketing at Neat, told us more about the …

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Keith Lesser, Vegan Accountants

Keith Lesser Vegan Accountants

Vegan Accountants: “Building a Vegan Team is a Great Way to Ensure Retention and Compatibility with Values”

Vegan Accountants, based in East London, serves the unique needs of ethical and plant-based businesses in the UK, having pivoted around five years ago to a purely vegan business model when partner Keith Lesser became increasingly focused on the vegan lifestyle, wanting to work with mission-aligned founders in the space. Recognising the distinct financial and ethical considerations of vegan businesses, Vegan Accountants offers a comprehensive suite of services tailored to support businesses in navigating the complex landscape of sustainability-focused finance. With a commitment to promoting ethical business practices, the firm offers expertise in tax, accounting, and financial planning to empower clients ranging from startups to established enterprises. What advice can you give to businesses looking to incorporate ethical practices into their financial management? To be …

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Michael Fox CEO Fable Food Co

Michael Fox ©Fable Food Co

Fable Foods: “Reimagining Mushrooms by Improving Their Texture and Elevating Their Natural Umami Flavours”

Fable Food Co, based in Australia, creates sustainable meat alternatives with a focus on the shiitake mushroom to mimic the texture and umami flavours of meat. Fable’s product portfolio includes items like plant-based braised beef, designed to integrate seamlessly into a variety of dishes, from stews to tacos, and the company’s approach to the plant-based market is not just about offering alternatives to meat but also about contributing to a shift in food culture towards more sustainable and ethical consumption practices. Since we last spoke with CEO Michael Fox, back in 2020, Fable has raised US$8.5 million in Series A, with the funds invested to accelerate R&D, launch new mushroom-based products, and continue to expand internationally. We were long overdue a catchup with Fox, who …

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Megumi Avigail Yoshitomi

Megumi Avigail Yoshitomi © JACA

Japan Association for Cellular Agriculture: “Working to Achieve the Sale of Cultivated Meat in Japan from 2026”

Megumi Avigail Yoshitomi is the Representative Director of the Japan Association for Cellular Agriculture (JACA) and sits on an advisory board for the Ministry of Economy, Trade and Industry’s strategy to promote the biotechnology industry in Japan. Megumi was recognised by the Forbes Japan 30 Under 30 list in 2020 for her work in the field. The group works with a focus on policy-making in order to bring food products produced by cellular agriculture technology to the Japanese market. Please can you briefly introduce your organization? Japan Association for Cellular Agriculture (JACA) is a non-profit policy think tank based in Japan, focusing on policy-making to promote regulatory framework building and international collaborations around cellular agriculture. JACA communicates with ministries, politicians, existing meat industry players, consumer …

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Sandra Hungate of Veganuary US

Sandra Hungate. © Veganuary US

Veganuary US: “We Have Participants in All 50 States, Interest is No Longer Confined to Cities Like New York and LA”

Since starting out in the UK ten years ago, Veganuary has surged in popularity worldwide — particularly in the US, where the campaign is now taking place for the fifth time. The country has the highest number of participants of any nation, and over 400 American businesses took part last year. In 2024, a variety of restaurants are offering Veganuary menus, with new options such as pizzas, salads, and sandwiches. With a significant proportion of participants remaining plant-based for good after taking part in the challenge, Veganuary is driving a meaningful shift in dietary patterns, prompting many food service outlets to continue offering vegan dishes after the month is over. Veganuary US Director Sandra Hungate told us more about this incredible momentum and the highlights …

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Lars Langhout, founder of No Palm Ingredients

Lars Langhout, founder of No Palm Ingredients, image supplied

NoPalm Ingredients: “Our Oils and Fats Have a Dramatically Lower Impact on Nature, Climate and Biodiversity”

Based in Wageningen, Netherlands, NoPalm Ingredients “brews” tailor-made fermented oils and fats. These serve as high-quality, sustainable, local, and circular alternatives to palm oil in food, cosmetics, and detergent products. Lars Langhout (MBA) is the co-founder and CEO of NoPalm Ingredients. He founded NoPalm Ingredients together with Prof. Dr. Jeroen Hugenholtz (CTO) in 2022. Can you share some of the key challenges and highlights NoPalm Ingredients faced in 2023, particularly in the context of scaling up your production of sustainable palm oil alternatives? As with most startups, the key challenge has been raising money to scale up. The investment climate for sustainable, circular start-ups deteriorated over the past two years. At the same time, it is a process we have learned a lot from, and …

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Sam Tucker of Open Paws speaking at ProVeg Incubator

Sam Tucker of Open Paws, image credit Jan Michalko

Open Paws: “AI Can Play a Crucial Role in Marketing and Customer Engagement for Vegan Businesses”

Open Paws is a groundbreaking nonprofit dedicated to using AI to make animal exploitation obsolete. Its core mission is to build open-source AI models for animal advocates, help animal rights charities and plant-based / vegan businesses implement AI in their workflows, and advocate for systemic consideration for animals in the wider AI industry. We spoke to founder Sam Tucker, who spent 15+ years working in animal advocacy and now works at the intersection of AI safety and animal advocacy, striving to address the urgent and under-addressed challenge of speciesism in AI. Through combining his expertise in animal advocacy and artificial intelligence, Sam developed VEG3, the world’s first AI assistant dedicated to helping both individuals and organisations be more effective in advocating for animals and navigating …

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Matthew Glover of VFG

Image courtesy of Matthew Glover

Matthew Glover on VFG: “We’ll Be Able to Offer Retailers a ‘One-Stop Shop’ for a Wide Range of Plant-Based SKUs”

This week, vegan challenger brand VFC and its parent company VFC Foods became Vegan Food Group (VFG) presently including its acquired brands Meatless Farm and Clive’s Purely Plants, with plans for continuous strategic acquisitions. The move heralds a “transformative era in the plant-based food sector” according to Glover, who foresees a near future for the vegan industry based on collaborative efforts, “this is an opportunity for both VFG and the wider movement,” he says. Here Glover tells us more about the new group and its vision, along with an upcoming side project that will be of interest to many in the space. Can you elaborate on the vision behind transforming VFC Foods into The Vegan Food Group? What was the stimulus? Well, I guess it …

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