Europe

MicroHarvest

MicroHarvest co-founders Luísa Cruz, Katelijne Bekers and Jonathan Roberz. © MicroHarvest
Pet Food

Palatability Trials Find Pets Prefer MicroHarvest Microbial Protein to Commercially-Available Kibble

New palatability trials by biotech innovator MicroHarvest have found that both cats and dogs preferred the company’s MPX microbial protein to a control food. The tests used an MPX-based kibble made in collaboration with a Portuguese animal nutrition company. They found that 68% of cats and 58% of small dogs chose the MPX protein first, favouring it over a control option consisting of a commercially available reference formula. Additionally, the cats showed close to a 50% increase in portion intake when given the MPX-based protein, with three-quarters of owners reporting that their pets consumed the same or more than their typical portion. The dogs also ate close to half (44%) more MPX kibble compared to the control diet, with 90% of owners confirming that their …

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Plants by Ella Mills announces new look

© Plants
Marketing & Media

Ella Mills’ Plants Brand Reveals New Look Celebrating Natural Ingredients

Plants, the plant-based brand by Ella Mills and the team behind Deliciously Ella, has announced a rebrand developed by the agencies Sonder & Tell and Belief Machines. The new branding is said to emphasise real plant-based ingredients, abundance, ease, and taste. It aims to honour the products’ previous branding while broadening their appeal and communicating a new “flavour first” identity. The updated packaging features oversized ingredients and meals, along with bold colour blocking to ensure visibility and differentiation on shelves. A cohesive visual system has been created to provide consistency and quick consumer recall. To design the new branding, Belief Machines analysed key supermarket trends and the evolving plant-based category. The resulting rebrand aims to celebrate the natural ingredients in the Plants product range, while …

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The Züger plant-based range sets new standards in taste, quality, and design.

The Züger plant-based range sets new standards in taste, quality, and design. © Züger Frischkäse AG
Cheese Alternatives

Plant-based in a Fresh Look – Züger Sets New Standards!

Plant-based pleasure with a fresh twist! Züger Frischkäse is taking its plant-based line to the next level. Starting May 2025, the range will feature improved recipes, delicious flavour, and a modern, fresh design. Creamier, more authentic, and more flavourful – all with a Clean Label approach wherever possible. We focus on natural ingredients, convincing nutritional values, and real taste. Our plant-based alternatives offer a wholesome and conscious diet – without compromising on pleasure. Whether plant-based cream cheese, mozzarella, or cottage cheese alternative – each product stands out with a smooth texture, full flavour, and nutritional values comparable to traditional dairy. A key highlight: we use high-quality soy from the EU – sustainably grown and carefully processed. Our mission? To actively shape the future of nurtition! …

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Galaxy dairy-free honeycomb bar

© Galaxy
Products & Launches

Galaxy Launches Dairy Free Honeycomb Bar in the UK

Galaxy is expanding its dairy-free chocolate range in the UK with the launch of the new Honeycomb bar, which combines cocoa, hazelnut paste, and crunchy honeycomb pieces. Like the remainder of Galaxy’s dairy-free range, the new product is made in a completely dairy-free and gluten-free environment. It has also been certified by the Vegan Society. “This new bar brings you the signature silky Galaxy taste you know andlove, now with melt-in-your-mouth honeycomb pieces,” says the brand. “It’s the indulgence you expect from Galaxy, without the dairy. Crafted for those living a dairy-free lifestyle, the new 40g bar is ideal for popping in your bag and enjoying as a moment of pleasure on the move.” An evolving range The news comes just months after Galaxy introduced …

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Investment Climate Podcast

© Investment Climate Podcast
Investments & Finance

Investment Climate Podcast: César Augier of Jay&Joy, How to Get Funded in 2025

In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 27: Jay&Joy In this episode, I sat down with Cesar, the CEO of Jay&Joy, a pioneer in organic plant-based cheese in Europe. We unpacked his remarkable journey of rescuing the company from bankruptcy, rebuilding trust after a product recall, and leading a high-stakes €2M fundraise over the …

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© MYCFOODS
Fundraising

French Mycelium Startup MYCFOODS Launches First Fundraising Round

Mycelium Technologies, a French startup specializing in mycelium-based foods, has launched its first fundraising round to support the industrial scaling of its innovative food products marketed under the MYCFOODS brand. The company aims to raise €750,000 from qualified business angels, with plans for a subsequent €4.5 million venture capital round next year. The company’s product, developed over four years of research and development, uses mycelium as the main ingredient. This new food offers a natural, clean-label alternative to traditional meat and fish, as well as ultra-processed plant-based products. According to the EIT Food Consumer Observatory, 60% of Europeans are moving away from ultra-processed plant-based alternatives due to concerns about their health impacts. MYCFOODS’ combines the firm texture of mycelium with a subtle flavor profile, It …

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21st.BIO

Image supplied by 21st.BIO
Fermentation

21st.BIO Engineers Safer Fungal Strain for Protein Production, Calls for EU Regulatory Reform

Biotech firm 21st.BIO has developed a new strain of Aspergillus oryzae, a filamentous fungus commonly used in fermentation, that has been engineered to remove all known pathways for producing mycotoxins — potentially harmful compounds sometimes found in fungi. The new strain, described in a peer-reviewed study published in Applied Microbiology and Biotechnology, was designed to avoid producing substances such as aflatoxins and other unwanted byproducts. It also eliminates the genes responsible for penicillin G production, which reduces the risk of unintended antibiotic residues. According to the study’s lead author, José Arnau, Executive Director of Strain Development and Regulatory Affairs at 21st.BIO, the work removes a longstanding safety concern in fungal-based production systems. “By eliminating the last safety challenge around filamentous fungi, we’re unlocking the full …

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Oh So Wholesome

© Oh So Wholesome
Products & Launches

Oh So Wholesome Gains Major Tesco Listing for “Veg’chop” Made From Pulses, Seeds and Veg

New brand Oh So Wholesome has announced that its unique plant-based product, Veg’chop, has gained a listing at 649 Tesco stores UK-wide. Veg’chop is made from pulses, seeds, and vegetables, including lentils, quinoa, sweet potato, and chia seeds. It is described as having a “savoury, seasoned and slightly nutty flavour”, and is reportedly high in protein and fibre. Co-founder Jason Gibb decided to develop the product after struggling to find a plant-based ingredient that wasn’t a processed meat alternative. Veg’chop can be cut up and used in a variety of dishes, including fajitas, curries, pasta, salads, and wraps. “We’re delighted to secure such a big listing for our first launch,” said Gibb. “I think that speaks to the growing appetite for minimally processed foods that …

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Happiee lion's mane mushroom chunks

© Happiee
Fungi, Mushrooms & Mycelium

Happiee Launches “UK’s First” Easy-Cook Lion’s Mane Mushroom Chunks

Plant-based brand Happiee, best known for its seafood alternatives, has expanded its range with the launch of easy-cook lion’s mane mushroom chunks. Claimed to be the first products of their kind in the UK, the chunks are available in two flavours — Original and Teriyaki. They are aimed at the growing number of consumers searching for less processed alternatives to meat. Lion’s mane mushrooms can be difficult to prepare due to their natural bitterness, but Happiee’s products are pre-prepared and marinated, meaning they can be cooked within minutes. The chunks reportedly contain 4.1g of protein and 2.8g of fibre per 100g, and are low in sugar. The new launch marks Happiee’s first entry into the functional foods market and draws on the brand’s Asian roots; …

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THIS superfood

© THIS
Products & Launches

THIS Shifts from Meat Alternatives to Superfoods in New Product Line

Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat alternatives to whole-food protein products. The range includes the Super Block and Marinated Pieces, which will be available from April 28 in Tesco and Ocado, followed by Waitrose and Sainsbury’s in the coming weeks. The products are priced at £3.95 each. The Super Block is a high-protein, plant-based block made from fava bean protein, seeds, and vegetables. Each 250g block contains 18g of protein per 100g, along with a source of iron, Omega-3, and fiber. Shiitake mushrooms contribute to its firm texture and natural umami flavor. The Marinated Pieces, weighing 180g, feature the same core ingredients and are infused with a …

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GIANT LEAPS

Image courtesy of GIANT LEAPS
Science

EU-Funded GIANT LEAPS Project Aims to Make 60% of Protein Consumed in the EU Plant-Based

Since 2022, a Horizon Research and Innovation Action project called GIANT LEAPS has been working to accelerate the transition from animal-based to alternative dietary proteins. The project has been granted €10.3 million in EU funding over a four-year period. Led by Dr. Paul Vos, a nutrition and health scientist at Wageningen University & Research, it aims to speed up the protein transition in line with the Farm-to-Fork strategy and contribute to the European Green Deal target of reaching climate neutrality by 2050. GIANT LEAPS works to assess alternative protein sources, benchmark them against traditional animal proteins, and define future diets optimized for environmental and health impact. It is investigating a range of proteins, including plant-based, microbial, fungal, and cultivated products. The initiative is also working …

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School Children Cafeteria Lunch

©WavebreakMediaMicro - stock.adobe.com
Health

Plant-Based Menus to Be Available at Spanish Schools as Government Approves Healthy & Sustainable Cafeterias Decree

Menus at Spanish schools are set to be transformed after the government’s Council of Ministers approved the Royal Decree on Healthy and Sustainable School Cafeterias. The initiative aims to ensure that students at public, state-subsidized, and private schools have access to a nutritious, varied diet aligned with official health recommendations. It will guarantee five healthy meals a week to all children, regardless of family income. Notably, the law will protect children’s right to a 100% plant-based menu in schools, and where this is not possible, schools will be required to provide the means to refrigerate and heat food that students bring from home. The initiative will also mandate increased consumption of legumes, setting weekly servings in line with the recommendations of scientific and health organizations. …

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Heura chicken-style fine herbs burger

© Heura
Products & Launches

Heura Launches Chicken-Style Fine Herbs Burger With “Unprecedented Juiciness”

Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger. The product is said to have the same amount of protein as a conventional chicken burger, but contains fiber and healthy fats to provide “unprecedented juiciness”. It is designed to replicate the sensory experience of white meat, with no cholesterol or trans fats and low levels of sodium and saturated fat. The chicken-style burger aims to cater to the tastes of Spanish consumers, many of whom have a preference for white meat as a protein source. There are already some signs that acceptance of plant-based products is growing in the country; recent research by Heura reportedly found that 40% of Spaniards identify legumes and their derivatives — …

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YOSOY matcha avena

© YOSOY
Milk- and Dairy Alternatives

YOSOY Taps Matcha Trend with Barista Oat Drink Collaboration with Matcha & CO

Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called “YOSOY Barista Matcha Avena,” is the first of several new offerings planned by YOSOY this year and is designed to cater to the rising demand for matcha in Europe. The new drink will be available in select supermarkets, including Carrefour, El Corte Inglés, and Ahorramas, with a retail price of €2.49 per unit. The drink combines organic matcha sourced from Uji, Kyoto (Japan) with YOSOY’s barista oat drink, offering a creamy, smooth texture without added sugars, additives, or gluten. Marketed as an easy-to-consume option for those looking for a quick matcha latte, the product is available in a 1-liter format, ideal for both …

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Beyond Meat X La Vie

© Beyond Meat X La Vie
Marketing & Media

La Vie Launches Collaborative Campaign, Allowing Other Brands to Repurpose Their Ad

La Vie has launched a creative collaboration initiative that invites other plant-based brands to participate in their recent marketing campaign, allowing them to download and reuse a television ad that was originally created by La Vie, featuring a rescue pig named Léon. Beyond Meat jumped on board soon after, creating a similar ad campaign with Barbara the cow. The ad can be adapted by other companies, swapping in their own products and animals of choice. The campaign’s unique approach encourages cross-brand collaboration in a category often defined by competitive marketing tactics. Rather than working in isolation, La Vie and Beyond Meat have aligned their campaigns, both aimed at promoting animal welfare and encouraging consumers to make more informed food choices. Each brand involved is invited …

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Simpliigood spirulina smoked salmon

© Simpliigood
Algae, Microalgae & Seaweed

Simpliigood’s Spirulina-Based Smoked Salmon Approaches Commercialization Following $4M Grant & EU Regulatory Clearance

Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …

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© Neat Burger
Fast Food

Neat Burger to Close All UK Locations, Citing Financial and Operational Challenges

Neat Burger, the vegan restaurant chain co-founded by Sir Lewis Hamilton and Leonardo DiCaprio, has announced the closure of all its UK locations, marking the end of its six-year run in the country, as reported by The Sun. The closures, which will result in the potential loss of approximately 150 jobs, come after a period of financial difficulties for the brand. Financial struggles in the UK The chain, established in 2019, had expanded to several cities, including London, Milan, and New York. Despite receiving positive reviews for its plant-based offerings, Neat Burger faced mounting challenges in recent years. In 2023, the company reported significant financial losses, with figures showing a 140% increase in losses, reaching £7.9 million for the year. At the time, Neat Burger …

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Plant Based World Pulse

© Plant Based World Pulse
Investments & Acquisitions

Emerald Takes Over Plant Based World Expo from JDE as Sector Outgrows Startup Roots

Emerald Holding, Inc., a major producer of trade shows and conferences in the United States, has acquired the Plant Based World Expo (PBW) and its associated media platform, Plant Based World Pulse, from JD Events (JDE). The terms of the transaction were not disclosed. The acquisition includes both the North American and European editions of the Plant Based World Expo, as well as the digital content platform PBW Pulse. These assets will now be integrated into Emerald’s portfolio of food-related events, which includes established industry trade shows such as the International Pizza Expo. JDE passes the torch amid rapid growth Plant Based World Expo was launched by JDE in 2019 to provide a business-focused platform for stakeholders in the plant-based sector. JDE Founder and CEO …

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Quevana

© Quevana
Cheese Alternatives

Spain-Based Quevana Opens High-Capacity Plant for Cashew Cheese Production

Quevana has opened a new 2,400-square-meter facility in the province of Segovia, Spain, establishing one of the largest cashew cheese production sites in Europe. The site, located in the rural municipality of Vallelado, is expected to produce over 400,000 units of fermented plant-based cheese per month. The facility, converted from a former meat processing plant closed since 2013, will serve as the company’s central hub for the production of its semi-aged, organic cashew-based cheeses. The plant meets IFS food safety standards and is fully certified organic. Alejandro Álvarez Rubio, CEO and co-founder of Quevana, stated that the expansion addresses the company’s growing operational needs. “This is a historic step in the development of our company and will allow us to keep growing with our existing …

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Planet B.io

© Planet B.io
Egg Alternatives

South Holland Invests €1 Million to Develop Plant-Based Egg Alternative

The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …

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