Interviews

Giulia Casarini, Sales Leader EMEA Bioprocessing equipment © SOLARIS™ BIOTECH by Donaldson
veg+

Solaris Biotech: “We are Deeply Passionate About the Alternative Protein Sector and its Transformative Potential”

In our latest interview, Giulia Casarini, Sales Leader EMEA at Solaris Biotech, discusses the evolving landscape of alternative protein production and the future of bioprocessing technology. Solaris Biotech specializes in delivering advanced technology solutions for the entire range of processes in the bioprocessing industry. Casarini offers insights into Solaris Biotech’s approach to supporting the alternative protein sector and shares her perspective on the trends shaping the industry. Can you elaborate on your unique selling proposition and how you differentiate yourselves from competitors in this space? At Solaris, we are deeply passionate about the alternative protein sector and its transformative potential for sustainability in the food industry. Our commitment to a more sustainable future drives us to collaborate with companies, research centers, and universities to pioneer …

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Maria Angelica Mashali © Alianza Team
veg+

Alianza Team: “We Believe Mirror Tissue Has the Potential to Revolutionize the Plant-Based Meat Market”

Alianza Team specializes in developing and producing innovative lipid solutions for the food, beverage, cosmetics, and nutraceutical industries. They’re dedicated to crafting tailored fats and oils that enhance product quality, functionality, and sustainability. With a team of over 2.000 employees globally, the headquarters are located in Bogotá, Colombia, where Alianza Team runs multiple production facilities and a global presence with operations in Mexico and Chile, reaching the Latin American market, the USA, and a growing presence in Europe. In addition to Colombia, Alianza Team has operations in Chile (two plants) and Mexico, and a growing presence in Europe. We spoke with Maria Angelica Mashali, Chief Growth Officer at Alianza Team, to learn about their latest innovation and business objectives. Could you introduce your newest advancement, …

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Marinexcell Dr. Yossi Buganim

Dr. Yossi Buganim © Marinexcell

Marinexcell: “Our Vision Is To Create a Sustainable and Reliable Source of Seafood Products”

Led by Professor Buganim, a globally renowned scientist in stem cell research, MarineXcell uses stem cells to cultivate shrimp, lobster, and crab meat. MarineXcell’s unique technology “addresses a significant bottleneck in the cultured seafood industry”, says the Israeli company: our methodology not only facilitates the creation of these cells but also ensures the sustained propagation and growth of iPSCs (induced pluripotent stem cells), even in sub-optimal conditions. What is MarineXcell’s value proposition? Why do you exist? MarineXcell is an innovative company supported by Yissum, the Tech Transfer company of the Hebrew University of Jerusalem, that aims to revolutionize the seafood industry by developing a proprietary process for the mass production of genuine shrimp, lobster, and crab meat based on stem cells. Our vision is to …

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Headshot of Lea Stockmeier, Project Director NFC and Senior International Event Manager

Lea Stockmeier, Project Director NFC and Senior International Event Manager © ProVeg

ProVeg: “At This Year’s New Food Conference, We’re Exploring Everything From Consumer Preferences to the Role of Legacy Dairy Companies in the Protein Transition”

The New Food Conference (NFC) stands as one of Europe’s top events in the food industry, bringing together international food experts, scientists, innovative startups, retailers, and policymakers. The conference focuses on the latest advancements in the alternative protein sector, delving into the future of food through high-profile talks, networking opportunities, and live product tastings. The NFC 2024 kicks off on September 3 with insightful sessions on the European market, featuring leading pioneers and top innovators from the food industry. We spoke with Lea Stockmeier, Project Director NFC and Senior International Event Manager at ProVeg, to learn about this year’s New Food Conference’s key highlights. What is unique about this year’s New Food Conference compared to previous editions? This year, the conference will not only focus on the consumer …

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Dominic Jeong speaking

© Simple Planet

Simple Planet: “It is a Way to Maintain Biodiversity Through Cell Culture and Reduce the Burden on the Earth”

South Korea’s leading cultivated meat company, Simple Planet, says it thrives on “leading the cell-based foods industry by reshaping food production platforms for the next generations”. Founded in 2022, the company has developed specialized cell lines from beef, pork, seafood, and chicken, and focuses on induced pluripotent stem cells “as an unlimited cell source for cell-based foods”. Simple Planet’s products include a high protein cultivated meat powder, animal fat paste, and customizable raw materials. After raising $6 million in an oversubscribed pre-series A round this February, Simple Planet was selected to participate in an ₩11 billion national project launched by South Korea’s government to expand the food tech industry, with plans to produce a cultivated fish cake.  We caught up with co-founder & CEO Dominic …

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Oddlygood cake

© Oddlygood

Oddlygood: “Our Ambition is Always to Make ‘Odd’ the New Norm”

Originally founded in Finland as part of the Valio Group, Oddlygood is a plant-based food and beverage company known for its dairy-free alternatives such as plant-based milks, desserts, yogurts, and cheeses, with a focus on oat-based. After acquiring Nordic brand Planti in a strategic move almost a year ago, the brand has seen retail success in the UK as well as northern European markets, and previously launched its Barista Oat drink on the US market in 2022. This February, Oddlygood received a Product of the Year award in the UK, and was the only completely vegan brand on the 2024 shortlist. We spoke with Amanda Majer, Marketing Manager UK & Ireland at Oddlygood, to find out the secret to Oddlygood’s success that has led to …

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Pierre Dupuis of Adamo Foods

© Adamo Foods

Adamo Foods: “Our NPD Pipeline is Vast and We Plan to Launch a Realistic Alternative to Every Type of Animal Whole Cut”

UK’s Adamo Foods, creator of fungi-based whole cuts, last week announced it had secured $2.5 million in seed funding to help scale production to pilot levels, expand its team with senior food industry experts, and develop new products, including a chicken breast alternative. Adamo’s mycelium steak, touted as the first ultra-realistic beef alternative made from fungi, aims to disrupt the whole-cut meat market by offering a cleaner-label, high-protein product with significantly lower environmental impact. The company is gearing up for a limited UK pilot launch, followed by a broader European rollout. We were excited to finally speak with CEO and founder Pierre Dupuis who tells vegconomist that the team has developed a technology that allows them to effectively mimic animal muscle tissue. “We’re clear and …

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André Sabará of Concepta Ingredients

André Sabará ©Concepta Ingredients

Concepta Ingredients: “Our Proposal Aims to Mitigate Waste by Reusing the Entire Production Chain and Ensuring Zero Waste Production”

Brazil’s Concepta Ingredients is part of the Sabará Group and specialises in natural and technological solutions developed in accordance with the Bio Abundance Program. Based on innovation and research, the company offers organic and conventional ingredients, with a portfolio of technological inputs from international partners and ingredients from biodiversity to meet the most specific demands of the industries in which it operates. Concepta Ingredients’ new factory, located in Valinhos, in the interior of São Paulo, is strategically located in a region with a strong logistics structure (motorways and airports) and occupies an area of 7,800m², combining the latest in industrial technology, from production to quality control. André Tomazelli Sabará has worked at holding Sabará Group for 16 years and currently holds the position of ESG, …

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Abigail Stevens of PBWE

© PBWE

PBWE: “Plant Based World Expo is the Platform to Support Business Growth in the Plant-Based Industry”

Plant Based World Expo is the only 100% plant-based B2B event to attract an audience of buyers and food and beverage professionals from across retail, foodservice, and public sector catering. This unique event will combine a world-class conference with an international exhibition of the biggest and best products in the market, as well as high-level networking and tasting opportunities. Abigail Stevens has worked directly with hundreds of brands, from startups to multi-million-dollar corporations, providing advice and helping to market their plant-based products. Utilising knowledge of the sector, she oversees all marketing activities and partnerships for Plant Based World Expo Europe and Plant Based World Expo North America. Can you share some of the key highlights and new features attendees can expect at the upcoming Plant …

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Boris Brockhaus of UHPT

Boris Brockhaus © UHPT

UHPT: “The Fields of Application for the High-Pressure Process Are Very Extensive and Continue to Grow”

Uhde High Pressure Technologies (UHPT) is a high technology subsidiary of German multinational conglomerate thyssenkrupp. Founded in 1930, it is one of the world’s leading companies for industrial high-pressure systems and equipment, with an international customer base in several markets. UHPT serves customers along the entire plant life cycle, from the planning phase with in-house engineering to the operation phase with service and spare parts supply. The company combines local manufacturing at its premises in Germany with a global supplier network to ensure high quality at optimized costs. Qualified supervisors support installation and commissioning worldwide, along with customer support over the entire service life of the machines. We spoke to Boris Brockhaus, Product Manager HPP at UHPT, to find out about the applications of high-pressure …

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Desiree Potters, Commercial Development Lead for Fidesse © Cosun Beet Company

Cosun Beet Company: “Sugar Beet Pulp Has Unique Properties That Can Improve the Texture of Plant Products”

With the ambition to become the greenest, most innovative, and successful sugar beet processor globally, Cosun Beet Company endeavours to set new standards in sustainability and efficiency. Employing around 850 dedicated professionals, the company describes itself as one of Europe’s most efficient sugar producers. In addition to producing sugar and sugar specialities, Cosun Beet Company processes all parts of the sugar beet into ingredients for the food, energy, biobased and related industries. Désirée Potters is the commercial development lead for the company’s product, Fidesse®, an upcycled food ingredient made solely from sugar beet pulp. She has a background in food technology and over 25 years of experience in the food ingredient industry. She explores how the innovative use of side-stream ingredients can address key challenges …

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Vladimir Mićković, Juicy Marbles

Vladimir Mićković © Juicy Marbles

Juicy Marbles: “As One of Our Customers Put It, “I Had an Out-of-Body Experience””

Juicy Marbles produces luxury plant-based whole cuts, including the “world’s first marbled plant-based steak” and, most recently, its bone-in baby ribs. These were officially made available to consumers today after limited releases in the UK, EU, and US markets last year. Founded by a team of food scientists and culinary experts, the company utilizes proprietary technology to replicate the texture, taste, and appearance of premium cuts of meat. It uses high-moisture extrusion and plant protein structuring to create realistic marbling and juicy texture. Vladimir Mićković, co-founder and chief brand officer at Juicy Marbles, spoke to vegconomist about the brand’s recent advancements, market reach, and future outlook for the plant-based meat industry. What has Juicy Marbles been busy with over the last year or so, what …

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Daring Jeffrey Gendelman

Jeffrey Gendelman © Daring

Daring Foods: “Plant-Based Meat Companies Are Facing an Important Question, “Who Do You Want To Be?””

Daring Foods is the #1 unbreaded plant chicken brand in both the natural and multi-outlet grocery sectors, holding 44.9% market share in the US, according to SPINS. The company focuses on whole-muscle plant-based chicken products, including wings, pieces, and a range of frozen entrees. Daring Foods products are currently available in over 15,000 doors across the US at retailers such as Walmart, Target, Albertsons, Whole Foods, Sprouts, and many more. Jeff Gendelman took over as CEO in April of this year, transitioning from his role as COO. In this interview, Jeff explores Daring’s impressive growth in 2023, driven by new product launches and strategic pricing. He also discusses the company’s approach to supply chain management, key partnerships, and goals for 2024. When you transitioned from COO to CEO in …

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Cultimate Foods

©Cultimate Foods

Cultimate Foods: “Cultured Fat Can Immensely Improve the Quality and Flavour Experience of a Meat Alternative”

Founded in 2022, the Berlin startup Cultimate Foods specialises in the cultivation of animal fat. As an ingredient, the fat is intended to give plant-based meat products an authentic meat flavour and texture. The result is a hybrid product, i.e. a combination of plant-based protein and cell-based ingredients. At the end of April 2024, the company received   from leading biotech and foodtech investors. Eugenia Sagué, co-founder and MD, and Senior Scientist Dr Marline Kirsch explain why the company decided to cultivate fat cells, which nutrient solution is used for this and what the biggest challenges currently are for the startup. Cultimate Foods focuses on hybrid products in which plant-based products are combined with cultured animal cells. Why are you focussing on this hybrid form …

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Dr. Cornelius Lahme of BLUU GmbH

Dr. Cornelius Lahme © BLUU GmbH

Bluu Seafood: “The Technology Behind Cellular Agriculture is Still Too Abstract for Many Consumers. We Have to Take People With Us”

Bluu Seafood specialises in cultured fish. Fish fingers, fish balls and caviar have already been produced from the cells of Atlantic salmon and rainbow trout. The startup emerged from the Lübeck-based Fraunhofer Research Institution for Marine Biotechnology and Cell Technology (EMB), where co-founder Dr Sebastian Rakers was also employed for many years. Together with entrepreneur Simon Fabich, the cell and marine biologist founded Bluu Seafood (then known as Bluu Biosciences). A pilot plant has been in operation in Hamburg since 2024. Bluu Seafood has applied for authorisation for its products in Singapore and the USA. Dr Cornelius Lahme, responsible for marketing and communication at Bluu Seafood, talks to us in an interview about why the cultivation of fish is so important, what exactly the division …

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Antje Dittrich, Key Account & Application Manager Plant-Based Proteins

Antje Dittrich © Good Mills Innovation

GoodMills Innovation: “Bringing to the Market Properties That Have Never Before Been Seen in a Pea-Based Texturate”

The market is hungry for ingredients that can elevate the plant-based protein experience, and as a high-quality, sustainable protein source, pea is an obvious candidate. However, transforming this raw material into consumer-friendly products that deliver on taste, texture and nutritional value is a feat that few companies have achieved. One of the pioneers in this space is GoodMills Innovation, whose VITATEX® range of pea texturates is helping food manufacturers to harness the power of peas. We caught up with Antje Dittrich, the company’s Key Account & Application Manager Plant-Based Proteins, to talk about current challenges and advancements in pea texturates. Can you explain the latest advancements GoodMills Innovation has made in pea texturates? VITATEX® Pea Flakes M SVP Pro is the latest addition to our …

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Hema Reddy Crafty Counter

Hema Reddy © Crafty Counter

Crafty Counter / WunderEggs: “The Likeness to Real Chicken Eggs is Remarkably Close”

Crafty Counter Crafty Counter is a Texas-based plant-based food company known for its vegan egg alternative product, WunderEggs. These vegan hard-boiled eggs are made from a mix of nuts and legumes, designed to mimic the taste, texture, and nutritional profile of traditional eggs. WunderEggs are the first ready-to-eat hard-boiled eggs to be produced in the US and have garnered endorsements from notable industry figures such as Tabitha Brown. CEO Hema Reddy founded the company in 2017 following a lengthy career at IBM. In this interview, Reddy shares the journey of Crafty Counter and the inspiration for creating WunderEggs. She discusses the challenges in mimicking the texture and taste of real eggs and the successful strategy that landed WunderEggs in Whole Foods nationwide as well as …

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Frederik Jensen, Nutrumami

Frederik Jensen, © NUTRUMAMI

NUTRUMAMI: “We Want to Enable a New Wave of Plant-Centric Foods by Unlocking Plant Proteins”

Denmark’s NUTRUMAMI, led by fine-dining chef Frederik Jensen, is working on the development of a plant protein powder that replaces nutrients from animal meat, pioneering a new category of “multi-functional plant proteins” for a new generation of plant-centric foods. Using a unique cross-fermentation process, NUTRUMAMI aims to enhance the taste, texture, and nutrition of plant proteins. With plans to expand its team for market launch, NUTRUMAMI seeks to create clean, nutritious, plant-centric foods that offer a complete nutritional profile and reduce reliance on animal-derived nutrients. NUTRUMAMI closed a €450K pre-seed funding round this May, to enable the startup to carry out its mission “to unlock plant proteins to transform the quality of plant-centric foods in terms of taste, texture, and nutrition while being clean and wholesome …

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MALK Organics CEO Jason Bronstad

Courtesy of MALK Organics

MALK Organics: “Our Mission is to Offer the Cleanest, Healthiest Plant-Based Milk Options Available”

Challenger brand MALK Organics was founded in 2015 in vibrant Austin, Texas, and since then has carved a niche for itself in the area of clean-label plant milks, earning a strong reputation, loyal following, and not least, the accolade of the fastest-growing plant-based milk in the USA.* In the past twelve months, MALK reports that it has “remained the #1 fastest-growing plant-based milk across all markets and has more than doubled distribution” of its ultra-clean nut milks and creamers, free from artificial additives, preservatives, and carrageenan. We were excited to catch up with CEO Jason Bronstad to understand the secret to MALK’s success and find out how the company will invest the $7M raised in its recent Series B2 round. Tell us about MALK Organics’ …

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Carl Hopwood of Oato

Carl Hopwood. © Oato

Oato: “What Began as an Idea and a Question Is Now the Largest Supplier of Fresh Oat Milk in the UK”

UK brand Oato prides itself on offering oat milk that is fresh rather than ultra-heat treated (UHT). The company uses 100% British oats, and started out by offering home deliveries in reusable glass bottles as part of the traditional British milk round. In February, Oato announced it had secured its first brick-and-mortar listing with retail chain Booths, launching at stores in Lancashire, Yorkshire, Cumbria, and Cheshire. The brand’s Barista Whole product became one of very few milk alternatives to be available in recyclable HDPE poly bottles, reminiscent of cow’s milk packaging. Earlier this month, Oato announced another retail listing at 229 Waitrose stores UK-wide. We caught up with founder and MD Carl Hopwood to find out more about Oato’s rise to success and vision for …

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