Asia

Cihan Baltepe of Eat Vappy

Cihan Baltepe © Eat Vappy
Interviews

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 …

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Veggy Kids burger- For the first time, the Turkish Food Codex Guide for Food Labeling and Consumer Information has introduced new regulations to provide clear guidelines on the labeling of vegan and vegetarian products

© Veggy

Politics & Law

Turkey Introduces Regulations for Vegan Product Labeling for the First Time

For the first time, the Turkish Food Codex Guide for Food Labeling and Consumer Information has introduced new regulations to provide clear guidelines on the labeling, production, and marketing of vegan and vegetarian products. Using terms such as “milk” for plant-based beverages is prohibited, while traditional or geographical names associated with animal products cannot be used to prevent deceptive food packaging and misleading claims. But the new regulations also bring good news. ‘Vegan burgers,’ ‘vegan sausage,’ or ‘vegetarian patty’ terms are allowed on plant-based meat labels, and the production, export, and import of vegan cheese is now possible “under certain labeling conditions.” In 2022, the Turkish Ministry of Agriculture and Forestry banned the production and sale of vegan products that resemble dairy cheese, as they …

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Israel's Aleph Farms has submitted a regulatory approval application to sell its cultivated beef products in Thailand, marking the country's first application for cultivated meat.

© Aleph Farms
Cultivated Meat

Aleph Farms Submits Thailand’s First Cultivated Meat Application, Eyes 2026 Market Launch

Israel’s Aleph Farms has submitted a regulatory approval application to sell its cultivated beef products in Thailand, marking the country’s first application for a cultivated meat product. The safety dossier was filed to the National Center for Genetic Engineering and Biotechnology (BIOTEC) under the Thai Food and Drug Administration (FDA) guidelines for novel foods. While timelines can be uncertain, a novel food regulatory process can take around 18 months, which means the regulatory green light could arrive mid-2026. Upon receiving approval, Aleph Farms plans to sell its flagship product, the Petit Steak, under the Aleph Cuts brand with partner and investor Thai Union, a global leader in animal protein. Co-founder and CEO Didier Toubia shares, “Like many of its neighboring countries, Thailand currently imports the majority …

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Dr Sun, Product Manager of Angel Yeast Europe

Dr Sun, Product Manager © Angel Yeast Europe
Interviews

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, …

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Veggy Kids

© Veggy Kids
Meat- and Fish Alternatives

Veggy Kids: Turkey’s Innovative New Plant-Based Product Line for Children

Founded in 2012, Veggy is self-described as Turkey’s first plant-based meat alternatives producer, leading the market with innovative solutions in the plant-based sector. The company’s latest product line, Veggy Kids, introduces an exclusive range of vegetable-based products tailored specifically for children, including burgers, nuggets, and meatballs. A breakthrough in nutrition for kids Veggy claims that Veggy Kids is the world’s first comprehensive plant-based product portfolio designed exclusively for children. Launched in over 25,000 stores across Turkey, the brand has quickly gained attention both domestically and internationally. It is now confirmed that Veggy Kids will be available on the shelves of major retailers across the UK, China, the Balkans, and Europe in the first quarter of 2025. As part of its vision, Veggy Kids will focus …

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W-Cycle

© W-Cycle

Packaging

W-Cycle and Melhoramentos Develop Freezer-to-Oven Compostable Packaging that Breaks Down in 100 Days

W-Cycle Ltd., an Israeli clean-tech company specializing in sustainable packaging, has entered into a strategic partnership with Brazil’s Melhoramentos to produce compostable food containers using high-performance cellulose fibers and agricultural waste materials. Under the terms of the agreement, valued at a minimum of USD 3.45 million over an initial three-year period, W-Cycle will provide Melhoramentos with its proprietary food-grade packaging formula and consulting services. These resources will enable Melhoramentos to produce high-performance biodegradable packaging using renewable materials. The company will also integrate its own cellulose fibers, sourced from its extensive forestry operations covering more than 80 million square meters. The new packaging will be designed to offer key features like grease resistance, moisture-proofing, and the ability to withstand extreme temperatures. This makes it a viable …

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Steakholder Foods 3D bio-prints the world's first cultivated fish fillet

© Shlomi Arbiv
seafood

UMAMI Bioworks and Steakholder Foods Successfully Scale 3D-Printed Cultivated Fish, Poised to Expand the Seafood Market

Singapore’s UMAMI Bioworks and Israel’s Steakholder Foods have completed a two-year R&D collaboration to develop a scalable process for 3D-printed cultivated fish production, funded by the Singapore-Israel Industrial R&D Foundation (SIIRD). According to the companies, the partnership has “laid the groundwork” for producing structured cultivated fish fillets at scalable volumes using 3D printing technology and customized bio-inks, marking a significant step toward bringing these products to the market. As part of the project, a grouper fillet, claimed to be the world’s first 3D bio-printed cultivated fish fillet, was unveiled in early 2023. Building on this innovation, the companies have developed a portfolio of prototypes to showcase the versatility of 3D printing and cultivated cells in making alternatives that match the characteristics of traditional seafood. Mihir …

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Simple Planet's cultivated meat

© Simple Planet
Cultivated Meat

New Tri-Party Initiative Launches to Accelerate Cultivated Meat in South Korea Ahead of 2025 Market Launch

The Good Food Institute APAC (GFI APAC), the Korea Biotechnology Industry Organization (KoreaBIO), and the Bio-based Future Food Industry Committee (BFFIC) have joined forces to accelerate novel proteins in South Korea. The partnership was formalized in a memorandum of understanding (MOU) ceremony in Seoul, attended by GFI Founder and President Bruce Friedrich, KoreaBIO Vice President Seung-kyou Lee, and BFFIC President Dominic Jeong. As part of the MOU, the organizations will work to boost market research, technical knowledge exchange, and policy coordination for novel food regulatory frameworks. Additionally, they will collaborate on educational initiatives such as global webinars, workshops, and presentations on cultivated meat and other novel proteins. The MOU will also foster stronger connections between South Korean and overseas industry stakeholders and facilitate international expansion for …

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Imagindairy secures self-affirmed GRAS status for animal-free dairy proteins

© Tal Shahar
Fermentation

Imagindairy Receives Regulatory Approval From Israeli Ministry of Health for Animal-Free Milk Proteins

Imagindairy, a producer of animal-free milk proteins made using precision fermentation, has received regulatory approval from the Israeli Ministry of Health. The approval confirms that Imagindairy’s products are safe for consumer use and allows the company to market them within Israel. Imagindairy’s products are identical to cow’s milk proteins in taste and nutritional value, but are made without the use of animals. They can be used to produce a variety of animal-free dairy products, including milk, yogurt, cheese, and ice cream; these have a much lower environmental impact than conventional dairy products, and are also free of cholesterol, lactose, and hormones. The regulatory approval in Israel comes after Imagindairy’s animal-free whey protein achieved self-affirmed GRAS (generally recognized as safe) status in the US last year. …

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© Pureture
Company News

Pureture and Kangwon National University Launch Research Center to Innovate Non-GMO Yeast-Derived Proteins

New York startup Pureture, a developer of animal-free ingredients with a focus on alternative casein proteins and high-functionality yeast strains, has partnered with South Korea’s Kangwon National University to establish the “Alternative Protein Research Center.” The center aims to develop innovative solutions at scale for the global alternative protein market, explains the startup in an announcement this Wednesday. This new joint initiative will leverage the University’s expertise in fermentation science and Pureture’s R&D capabilities to produce highly functional proteins derived from non-GMO yeast. Pureture has already developed a plant-based casein that is said to offer a complete amino acid profile and melting and stretching functionalities of milk caseins. Rudy Yoo, CEO of Pureture, shared, “The development of high-functionality proteins derived from non-GMO yeast is at …

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Plantbased Business Hour

The Demand for Plant-based, Juicy Steak with Amos Golan of Chunk Foods

Founder and CEO of Chunk Foods, Amos Golan, joins the CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour to discuss the demand and success of thick, juicy, plant-based steaks and the global outlook for foodservice today. Specifically, they discussed: Chunk Foods seemed to pop on the scene out of nowhere. Can you tell us a bit about your background and how you started Chunk in Israel? What has the reception been like in the US? Why initially foodservice only, and how big of a push is clean label? While I am sure IP is proprietary, what can you tell us of your fermentation technique and your production techniques to get whole cuts of meat? We speak endlessly of the US …

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(L) Chayadhorn Taepaisitphongse, Managing Director of Betagro Ventures and Jeff "Trip" Tripician, CEO of Meatable

(L) Chayadhorn Taepaisitphongse and Jeff Tripician © Meatable
Investments & Finance

Thailand’s Leading Meat Company Betagro Invests in Meatable to Fuel Asian Expansion

Dutch cultivated meat company Meatable announces it has received a strategic investment from Betagro Ventures, the corporate venture capital arm of Betagro, a major agri-industrial and food company based in Thailand, producing and distributing meat (chicken and pork) and animal feed. The news comes six months after Meatable onboarded meat industry veteran Jeff Tripitcian, with over 25 years of experience in the American meat industry with roles including president of Perdue. At the same time, Dean Banks, former president and CEO of Tyson Foods, joined the Board of Directors. The investment will help accelerate Meatable’s growth and market presence in Asia beyond Singapore, a region with a growing demand for meat that needs sustainable, scalable alternatives to animal farming. The collaboration also anticipates opportunities for …

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Songxianxian

© Songxianxian
Company News

China’s Songxianxian Achieves Sales of Over $68M With Stealthily Plant-Based Condiments

Chinese company Songxianxian has seen huge success with its plant-based condiments, reaching annual sales of almost $68.5 million in 2023. But the brand’s remarkable growth may be attributable to a surprising strategy — not marketing its products as plant-based. Songxianxian was founded by serial entrepreneur Zihan Yi, who had previously launched a plant-based restaurant and food brand. Both ventures ultimately struggled to grow, largely due to the relatively small size of China’s plant-based market. However, one product from the plant-based brand stood out — an alternative to chicken essence, an important ingredient in Chinese cuisine. The umami powder took seven years of R&D to develop and is made from mushrooms, vegetables, and fruit powders, with no MSG or other additives. Upscale condiment brand The powder …

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Forsea's cultivated eel

© Liran Maimon
Cultivated Seafood

Forsea Achieves “Record-Breaking” Cell Density in Cultivated Eel Prodution

Cultivated seafood startup Forsea Foods announces a significant tech breakthrough for producing cultivated eel at scale. The Israeli startup claims it has reached a “record-breaking” cell density of over 300 million cells/ml using minimal growth media, setting a new industry standard. “This is the highest cell density recorded in the field, moving Forsea to the forefront of cultured seafood production efficiency,” the startup said. Forsea’s cultivated seafood platform implements organoid technology to create a natural growth environment for animal cells, forming three-dimensional tissue structures (whole cuts) without scaffolding. The technology also simplifies production, enhances scalability, and reduces the need for expensive growth factors. Moria Shimoni, CTO of Forsea, comments, “The breakthrough to this level of cell density highlights the strength of our organoid technology. It’s …

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Brevel's is ready to operate its FOAK facility to showcase its fermentatio tech for producing microalgae proteins.

Image courtesy of Brevel
Algae, Microalgae & Seaweed

Brevel Launches FOAK Facility to Demonstrate Microalgae Protein Fermentation at Commercial Scale

Israel’s Brevel, a biomass fermentation startup producing microalgae proteins, announces that it has completed the construction of its demonstration facility and secured two commercial agreements with leading F&B companies. The startup inaugurated a new site in Southern Israel this June, featuring headquarters, R&D space, and proprietary industrial-scale fermenters. The facility has been designed to implement a First-Of-A-Kind (FOAK) strategy to showcase the fermentation process at a commercial scale for the first time. With the FOAK strategy, Brevel aims to demonstrate that its fermentation technology is viable for real-world applications, reducing the perceived risk for investors, customers, and partners. “Once such validation is achieved, the focus shifts to operational and market challenges, significantly reducing overall risk,” Brevel comments. Collaborations to realize alt proteins Brevel says it has …

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Millennial Flavor Town debuts waygu beef steak in Europe at London Expo.

© Millennial Flavor Town
Products & Launches

Wagyu Beef Steak ‘Masterpiece’ by Korea’s Millennial Flavor Town Premieres at PBWE Europe

Korea’s Millennial Flavor Town, a food startup aiming to redefine barbeque with fermentation and plants, is introducing its wagyu beef line — MM Beef — at the Plant Based World Expo Europe in London. The range includes two products: marbled wagyu beef steak and shredded beef, in soy sauce and truffle flavors, which have been featured in media outlets, including The New York Times. Described as “a masterpiece boasting a rich heritage and a fusion of flavors that redefine the essence of beef,” the products have been crafted by co-founder, food technologist, and chef Bakrin Ahn and her team. Traditional Korean fermentation Millennial Flavor Town uses a patented method based on traditional Korean fermentation and a blend of ingredients: soybeans, hedgehog and button mushrooms, rice koji, …

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SuperMeat's cultivated burgers, grilled

Image courtesy of SuperMeat
Cultivated Meat

SuperMeat’s 100% Cultivated Chicken Hits Price Parity with Premium Options at $11.79/lb

SuperMeat today announces it is able to produce 100% cultivated chicken (85% muscle and 15% fat) at $11.79 per pound when produced at a large scale, matching the cost, taste, and texture of premium US pasture-raised chicken. Additionally, the company claims it can produce three pounds of cultivated meat — equal to the amount of edible meat from one chicken — in around two days. In contrast, it takes 42 days to raise, slaughter, and process a chicken. The company says that advancements in its proprietary production process have led to these breakthroughs, demonstrating that the scalability and viability of cultivated meat are possible. “Current sentiment around cultivated meat includes skepticism regarding its scalability and market readiness, with concerns that cultivated meat may be more …

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Japanese scientists have developed a new co-culturing system using rat cells and cyanobacteria to create a low-cost alternative to animal serum for cell growth.

© WD Stock Photos - stock.adobe.com
Science

Japanese Scientists Develop Low-Cost Medium to Grow Muscle Cells Without Animal Serum

Japanese scientists have developed a new co-culturing system using rat cells and cyanobacteria to create a low-cost alternative to animal serum for cell growth. Fetal bovine serum has contamination risks and waste accumulation, and is very costly. In addition, it does not align with the promise of producing meat without killing animals. Rat liver cells can also secrete the proteins (growth factors) needed for muscle cell growth, providing a serum alternative for cultivated meat production. However, they produce waste metabolites, like lactate and ammonia, which hinder muscle cell growth. “Although more growth factor-secreting cells and longer cultivation produce larger amounts of growth factors, the downside is that the cells also produce waste products like lactate and ammonia into the medium at the same time, which eventually …

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Let's Plant Meat

© Let's Plant Meat
Studies & Numbers

Report: Thailand Could Add Millions of Jobs & Billions of Dollars of Economic Value with 50% Plant-Based Shift

As Southeast Asia’s leading protein producer and the only country in the region that exports more protein than it imports, Thailand has the experience and expertise to become a global hub of sustainable proteins. The benefits will be enormous if the country realizes its potential and replaces half of its meat and seafood production with plant-based proteins by 2050: it could create more than a million additional jobs, add billions of dollars of economic value to its economy, and cut greenhouse gas (GHG) emissions by millions of tons per year. These statements are from a new report — “Kitchen of the Future” — commissioned by Madre Brava, a US environmental group raising awareness about the impacts of animal agriculture on the planet, and produced by …

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PoLoPo has signed a Memorandum of Understanding with CSM Ingredients to develop egg protein powder for baking applications.

© PoLoPo
Company News

PoLoPo and CSM Ingredients Partner to Develop Price-Stable Egg Protein Powder for the Baking Industry

PoLoPo, a molecular farming startup that grows proteins in potatoes, has signed a Memorandum of Understanding with the global ingredient-tech company CSM Ingredients to develop egg protein powder for baking applications. Commercial baking uses ovalbumin, the main protein in egg whites, extensively in many products, from croissants to donuts. However, constant avian flu outbreaks are disrupting egg production and the supply chain, leading to rising egg prices and instability. The collaboration aims to provide an affordable, price-stable, and more sustainable alternative to traditional egg protein. Christian Sobolta, CSM Ingredients Group Managing Director, shared, “The global market for ovalbumin powder is projected to reach $36 billion by 2032, and PoLoPo presents an opportunity to change the dynamics of this category in a way that benefits both the planet …

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