Cihan Baltepe of Eat Vappy

Cihan Baltepe © Eat Vappy

EatVappy: “Based on Our Sales Data, We Can Say the Plant Meat Sector in Türkiye is Growing Steadily”

The often overlooked plant-based meat sector in Türkiye caters to around 100,000 (2022) with a vegan population of roughly 0.5%, which has largely emerged since 2000. One of the key players in the country is Istanbul’s Eat Vappy, a pioneer in Turkey’s plant meat sector, which claims to have launched the world’s first Vegan Turkish sausage in 2017. “It is our priority to produce good production and to create systems for the unit, the planet, and the creatures that can feel. This is not a marketing method for us,” says Eat Vappy. Founder Cihan Baltepe, who draws on over a decade of experience as an archeologist, entrepreneur and futurologist, states that the brand has carved out a market that was previously almost non-existent: “Over the …

more

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, headquartered in China’s Hubei province, is a leader in the production of yeast and yeast-related products, specializing 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, …

more

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 …

more

Marnix van Amerongen of dsm-firmenich

Marnix van Amerongen © dsm-firmenich

dsm-firmenich: “We Anticipate a Shift Away from Merely Replicating Animal-Based Products to Creating Entirely New and Exciting Categories”

dsm-firmenich was created through the 2022 merger of Dutch-based life sciences and materials company, DSM and Swiss fragrance and flavor giant, Firmenich. Headquartered in Switzerland and employing over 28,000 people, the company operates across the food and beverage, dietary supplements, and personal care sectors, serving both B2B and consumer markets. dsm-firmenich drives innovations like plant-based and alternative proteins, functional ingredients and clean-label solutions, and offers solutions to improve taste, texture, and nutrition in alternative proteins, as well as enhancing product appeal through natural flavors and fragrances. Marnix van Amerongen, Senior Director, Innovation, Plant-Based Platform, here offers unique insights into industry trends and consumer preferences. “In the meat and fish alternatives space, the focus is shifting toward replicating whole meat cuts, such as steak, chicken fillets …

more

Carl Wessel of Aviko Rixona

Carl Wessel. © Aviko Rixona

Aviko Rixona: “Our Potato Cheezz is Unique and Different Because of Its Patented Process”

Aviko Rixona is a Dutch producer of dried potato products, providing solutions for a range of markets including snacks, bakery products, and the culinary industry. Last year, the company — which is a subsidiary of agricultural cooperative Royal Cosun — unveiled a new product, Potato Cheezz. The plant-based cheese alternative is said to effectively replicate several varieties of dairy cheese, while containing no added salt or fat. Carl Wessel is the Business Development Manager at Aviko Rixona. He was offered the position after working in the food industry his whole career, and quickly recognised the potential of Potato Cheezz to make a huge impact in the food transition. We spoke to him to find out more about the company’s innovative potato-based solutions. You will introduce …

more

Klaasjan Joosten, Commercial Manager, Boermarke

Klaasjan Joosten, Commercial Manager © Boermarke

Boermarke: “Our R&D Team Develops More and More New Blends, Taking the Animal Variant as a Starting Point”

Boermarke, a Netherlands-based company that fully transitioned to producing solely plant-based alternatives in 2023 after three decades in the animal dairy industry, reveals that it has been announced the Gold award winner at this year’s Plant-Based Excellence Awards from the Plant Based World Expo for its Vairy Plant-based Cheese that contains 5.7% protein. The Vairy line with added protein, in Gouda, Cumin, and Mediterranean flavours, created with a fermentation process to replicate the taste and texture of cheese, was first announced in May of this year and described as a “breakthrough” for vegan cheese. The judging panel rated the product highly with the comment: “Great aroma and texture and mild taste of cheese. Gentle lactic notes.  One of the best I have tried. Branding is …

more

Jan Philipp Hartmann Director Anuga

Image courtesy of Koelnmesse

Anuga: “We Not Only Follow Market Trends, But Actively and Courageously Co-Shape Them”

Anuga is said to be the world’s largest food and beverage trade fair, held in Cologne every other year. The event consists of ten separate fairs, each covering a different category. For the first time, Anuga 2025 will include Anuga Alternatives, a trade fair dedicated to alternative proteins. A diverse range of products will be exhibited, including plant-based, algae-based, mushroom-based, and cultivated proteins. The event replaces the Anuga Out of Home fair, demonstrating the growing importance of alternative proteins. Its introduction comes after last year’s Anuga Meat and Anuga Taste Innovation Show featured a significant number of plant-based products. In 2023, Jan Philipp Hartmann took over the position of Director of Anuga, becoming directly responsible for the management and development of the trade fair. We …

more

Dr. Svenja Prosseda of Senara

Dr. Svenja Prosseda © Senara

Deep Dive on Senara’s Cultivated Cow Milk Without the Cow: “The Opportunities Are Virtually Limitless”

Svenja Prosseda is CEO and joint founder of Senara GmbH, which has engineered the technology and is now producing cultivated cow milk. Its primary focus is on producing cow milk sustainably; using bioreactor technology to cultivate bio-identical milk, outside of the cow. This young company has already been recognised with a slew of accolades. Just this week Senara was shortlisted in the last 20 from around 5,500 competitors, by SLUSH 2024. Svenja and her husband and co-founder Phillip Prosseda will soon travel to Helsinki for the announcement of the winners with a potential €1,000,000 investment. This will certainly help them reach their objective to commercialise cell-cultivated milk by 2028. Scientific and technological advancements in dairy farming has seen milk yields increased dramatically over the last …

more

Tristan Maurel, CEO and co-founder of SWAP, t

Tristan Maurel, © SWAP

SWAP: “By Launching in North America, We’re Diversifying Our Presence and Positioning SWAP as a Global Leader in Plant-Based Protein”

French plant-based whole-cut producer Umiami announced its rebranding to SWAP last month, with the aim of facilitating the company’s expansion overseas. The new name, which doubles as a call to action encouraging consumers to opt for plant-based proteins, will support SWAP’s growth beyond plant-based chicken into other meat and fish alternatives. The company recently opened France’s first commercial-scale plant-based whole-cut factory and achieved B Corp status. Since its founding in 2020, SWAP has raised €100 million, aiming to scale operations, particularly targeting the US market. We spoke to Tristan Maurel, CEO and co-founder of SWAP, to find out about the rebranding and the company’s recently revealed Chicago launch. Can you walk us through the decision to rebrand from Umiami to SWAP? What does the new …

more

Dr. Kemal Aganovic & Dr. Andreas Juadjur, DIL

Dr. Kemal Aganovic & Dr. Andreas Juadjur © DIL

German Institute for Food Technology (DIL): “The Production of Protein from Grass Offers Farmers in Grassland Regions a Promising Opportunity”

The German Institute for Food Technology e.V. V. (DIL) has been researching for several years how protein from grass can be made available directly to human nutrition. A special subject of research is the grass protein RuBisCO, the most common protein in the world. With this research area, the DIL wants to drive forward the sustainable transformation of the food system. Dr. Andreas Juadjur and Dr. Kemal Aganovic look after the grassland project at DIL. In this interview, they talk to us about the innovative process of how grass produces proteins for human nutrition and what opportunities and challenges arise here for agriculture. Can you tell us a little about the progress of protein production for human nutrition from grass? The cell wall components of …

more

Rüdiger Briel, Project Lead for the new fermentation facility, and Daria Pashkova, Product & Marketing Manager

Daria Pashkova & Rüdiger Briel © Ohly

Ohly: “The New Fermentation Plant Uses the Latest Innovative Technology to Increase Production Capacity by Up to 50%”

This summer, Ohly, a yeast-based specialty manufacturer, announced the opening of a new state-of-the-art fermentation plant in Hamburg to meet rising demand for fermentation-derived products. The facility will follow the latest hygiene design standards for sustainable cleaning and feature a heat recovery system that conserves enough energy to power nearly 800 homes annually. Rüdiger Briel, Project Lead for the new fermentation facility, and Daria Pashkova, Product & Marketing Manager for the Ohly taste & texture portfolio, here discuss the new facility in detail and describe the plant-based solutions that it will manufacture. Ohly announced the new fermentation facility in early August, with plans for it to open next year. How far along are you in the construction and setup process, and how did the overnight …

more

Suzi Gerber, Executive Director AMPS Innovation

Suzi Gerber, Executive Director © AMPS Innovation

Suzi Gerber, Executive Director, AMPS: “Ultimately, Cultivated Meat Could Benefit Individual Health, Society, and the Planet”

Suzannah (Suzi) Gerber is the Executive Director of AMPS Innovation and is a senior food, nutrition, and behavior research scientist and a well-known chef. In this Q&A, Ms Gerber explains how the legal challenge to Florida’s ban on cultivated meat hinges on the Commerce and Supremacy Clauses of the U.S. Constitution and obstructs the FDA and USDA’s jurisdiction over food safety. Furthermore, a ruling overturning the ban could set a legal precedent supporting a unified national framework for cultivated meat, blocking future state-level bans. Could you give us a brief overview of the legal case challenging Florida’s ban on cultivated meat and why it’s considered unconstitutional? The legal challenge against Florida’s ban on cultivated meat centers on two key constitutional principles: the Commerce Clause and …

more

Anne‑Laure Gauthier, Board Member of Exter North America, and Ruggero Crameri, VP of Savory & Biotech at Lallemand Bio-Ingredients

Anne‑Laure Gauthier, Board Member of Exter North America, and Ruggero Crameri, VP of Savory & Biotech at Lallemand Bio-Ingredients

Lallemand & Exter’s Joint Venture – Exter North America Inc: “Our Combined Technologies Allow Us to Offer a Wide Range of Clean-Label Solutions”

Anne‑Laure Gauthier, Board Member of Exter North America, and Ruggero Crameri, VP of Savory & Biotech at Lallemand Bio-Ingredients, here discuss the joint venture between the two companies. Trading as Exter North America Inc, the alliance formed this summer is strategically positioned to meet North America’s rising demand for plant-based and alternative protein flavors by combining Lallemand’s expertise in yeast fermentation with Exter’s slow-cooking technologies. The collaboration enables the development of authentic, natural, and clean-label taste profiles mimicking various meat flavors (e.g., beef, chicken, pork), aligned with consumer preferences for transparency and sustainability. The JV’s Montreal-based application lab tailors solutions to the regional market, addressing key trends such as clean-label ingredients, reduced environmental impact, and localized innovation in the plant-based sector. How does the joint venture between Lallemand …

more

Florencio Garcia, CEO of Better Balance

Florencio Garcia © Better Balance

Better Balance: “We are Constantly Working on Strategies with the Objective of Being One of the Leaders in the Plant-Based Market”

Better Balance, the plant-based food division of the Sigma Group, has achieved remarkable growth in the competitive market for plant-based products, standing out especially in key categories. With a strategy based on innovation and sustainability, the brand continues to expand its presence in the Spanish and European markets. On this occasion, we spoke with Florencio García, Better Balance’s general manager in Europe, to learn more about the company’s recent achievements, including its breakthrough in segments such as plant-based sausages, the launch of veal-flavored Better Bocados and its vision for the future of the plant-based sector. What inspired Better Balance to develop veal flavored Better Bocados and how does it differ from other products on the market? At Better Balance we wanted to offer an innovative …

more

David Guarch, Business Director of BeanStalk Foods

David Guarch © BeanStalk Foods

BeanStalk Foods: “The Problem Is Not Demand; It’s a Lack of Supply. We’re Here To Change That”

In our latest interview, we speak with David Guarch, Business Director of BeanStalk, about the company’s ambitious plans for European expansion and its plant-based product range. Guarch highlights BeanStalk’s mission to help consumers easily introduce plant-based foods into their diets, reduce meat consumption, and promote sustainability. He also discusses their dual focus on growing the BeanStalk brand while being a strong B2B partner for wholesalers, growers, and supermarkets in developing and producing their own plant-based products. BeanStalk has targeted Spain and the UK as initial markets, plans to expand further into Europe, and has positioned itself as a brand that prioritizes variety and quality. How do you plan to differentiate your products from well-established competitors in the European market? Most of our competitors offer very …

more

Christophe Chantre Tender Food

Christophe Chantre © Tender Food

Tender Food: “We Need Technology Breakthroughs to Rekindle Growth of the Alternative Meat Industry”

Tender Food is a Boston-based company specializing in plant-based meats, aiming to replicate the texture and taste of whole cuts like chicken breast, pulled pork, and steak. The company’s proprietary technology uses plant proteins to mimic the muscle fibers found in animal meats, providing a more realistic texture and satisfying eating experience compare to other plant-based options. Founded by a team of scientists and entrepreneurs, Tender Food seeks to differentiate itself in the alternative protein market by targeting whole cuts rather than processed products. Christophe Chantre is the co-founder and CEO of Tender Food. In this interview, he discusses the company’s mission to create whole-cut plant-based meats using fiber-spinning technology developed at Harvard. He also explains the company’s focus on scaling production, the role of …

more

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

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 …

more

Maria Angelica Mashali © Alianza Team

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, …

more

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 …

more

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 …

more