Europe

Planet A Foods ChoViva

© Planet A Foods
Investments & Finance

Planet A Foods Raises $30M to Scale Cocoa-Free Chocolate Alternative with 80% Less Carbon Footprint

Planet A Foods, a food technology company specializing in sustainable ingredients, has raised $30 million in a Series B funding round. The financing will support the industrial-scale production of ChoViva, a cocoa-free chocolate alternative, as well as expand the company’s international presence. The funding round, which was oversubscribed, drew participation from several investment firms, including Cherry Ventures, World Fund, and Bayern Kapital. Leveraging the funding, Planet A Foods aims to further its mission of providing sustainable alternatives for the food industry. CEO and co-founder Dr. Maximilian Marquart stated: “With 30 million dollars in fresh funding and an industry-leading product, Planet A Foods is no longer just a startup – we’re now on the way to becoming a leading foodtech player reshaping the sustainable food industry.” …

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supermarket shelf with meat

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Studies & Numbers

WWF-UK States Proportion of “Livestock-Based” Foods in Supermarkets is Almost Double Recommended Levels

Environmental charity WWF-UK has published its annual What’s in Store for the Planet report, which includes data on the lack of progress made by UK retailers towards sustainability targets. WWF-UK has developed a healthy, sustainable diet called Livewell, which it claims could deliver a 36% reduction in greenhouse gas emissions and a 20% reduction in biodiversity loss by 2030 compared to the current average diet. Livewell has a 40:30:30 percentage split across livestock, seafood, and plant-based protein foods; it is also in line with government nutrition guidelines. This year, the number of retailers who supplied data on the breakdown of protein food sales increased from six to nine. However, the data indicates that 79% of total protein food sales are livestock-based on average, almost double …

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The Cultured Hub opening event

©The Cultured Hub

fairs-events

The Cultured Hub Facility Finally Opens, Positioning Switzerland as a Leader in Scaling Cell-Based Foods

The Cultured Hub has launched a “scale-up as a service” facility for cell-based foods in The Valley in Kemptthal, Switzerland, and celebrated its opening yesterday with the State of Play Cultured Foods 2.0 event. The Cultured Hub is a joint venture between three Swiss industry giants — Migros, Givaudan, and Bühler Group as first announced in 2021 —  that aims to leverage their extensive food processing and product development experience to accelerate the production of cultivated meat and other cell-based foods. The new “state-of-the-art” biotech facility features advanced labs and fermentation capabilities to help startups scale from lab to pilot operations (up to 1,000 liters), facilitating a quicker market entry. It can host three companies simultaneously, each in separate suites, encouraging collaboration and innovation without the …

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Dutch fermentation startup Farmless has secured a €1 million grant from the European Regional Development Fund (ERDF).

© Farmless
Investments & Finance

Farmless Secures €1M EU Grant to Validate its “Dramatically Efficient” Landless Protein Production

Dutch fermentation startup Farmless has secured a €1 million grant from the European Regional Development Fund (ERDF). Farmless produces functional proteins with a complete amino acid profile for the F&B industry. Its air-based fermentation process uses microorganisms powered by CO2, hydrogen, nitrogen, and renewable energy-produced feedstock rather than sugar to produce protein “dramatically” more efficiently than animal farming. With the funds, the startup will demonstrate and optimize its fermentation method for protein production in a First of a Kind (FOAK) facility. In December 2023, the startup raised €4.8 million to build a pilot brewery in Amsterdam featuring R&D facilities, a food application kitchen, and offices. “We’re on a mission to ferment proteins without agricultural land, making food and protein production dramatically more efficient. Our impact …

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National Alternative Protein Innovation Centre

© NAPIC
Society

NAPIC Becomes Latest Alternative Protein Innovation Centre to Open in the UK

The National Alternative Protein Innovation Centre (NAPIC) has been formally launched at the UK’s University of Leeds. It comes after the centre received £15 million in investment from two government funding bodies — the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK. NAPIC is hosted by the University of Leeds and co-led with the James Hutton Institute, the University of Sheffield, and Imperial College London. Its aim is to “transform the alternative protein landscape and contribute to a more sustainable future for our planet”. The launch event was attended by 250 delegates spanning academia, industry, investors, funders, and policymakers. It featured a keynote address by Professor Tim Benton of Chatham House, who discussed the critical role of alternative proteins in creating a sustainable …

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Young couple cooking in kitchen ProVeg

Image courtesy ProVeg International

Studies & Numbers

20% of Young People in Netherlands Want to Give Up Meat

New research conducted by Kieskompas on behalf of ProVeg Netherlands has found that the majority of Dutch people support the idea of a transition towards a more plant-based diet. 20% of young people surveyed said they would like to give up meat, compared to 16% for the general population. 45% of respondents were already flexitarian, while 7% were vegetarian and 2% were vegan. Among those who were not vegetarian or vegan, half wanted to eat less meat. Overall, two-thirds of people said they supported the transition to more plant-based diets, with the majority in favour across age groups, political viewpoints, and regions. The most common reasons for wishing to eat fewer animal products were reducing animal suffering, preventing deforestation, avoiding species extinction, and protecting wild …

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A man eating a plant-based burger

© Foody's
Market & Trends

Spain’s Plant-Based Market, Ranked Fourth in Europe, Set for 10% Growth by 2025

Spain’s plant-based sector is the fourth-largest in Europe, behind Germany, the UK, and Italy, and anticipates a 10% growth by 2025. The demand for sustainable products fueled the sector’s growth by 9.4% in 2023, reaching nearly €600 million in sales. Over a third of Spaniards consumed plant-based products in 2023, with 46% of households incorporating plant-based beverages into their diets. These are among various figures from a newly released report by the Spanish Association of Plant-Based F&B Producers Vegetales, and International Financial Analysts (AFI), analyzing the impact of the plant-based market on Spain’s economy and society. A recent report by the Universidad Pontificia Comillas, the Spanish Vegetarian Union, and communication firm The Vegan Agency also highlights the significant growth in turnover of the country’s plant-based market, reflecting sustained …

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Fraunhofer IME develops new protein-based sweetener

© Fraunhofer IME
Fermentation

NovelSweets Project Develops Protein-Based Sweetener 10,000 Times Sweeter Than Table Sugar

Researchers at Fraunhofer IME have partnered with metaX Institut für Diätetik GmbH and candidum GmbH to develop a new type of protein-based sweetener. Called NovelSweets, the project is supporting the German Federal Ministry of Food and Agriculture in its efforts to reduce the sugar content of ready-made foods and beverages. The new sweetener is made from sweet-tasting proteins, molecules that occur naturally in some plants and bind readily to taste receptors for sweet flavors on the tongue. Brazzein, found in the African plant Pentadiplandra brazzeana, is one of the best-known sweet proteins; however, it is difficult to extract from the plant. Instead, the NovelSweets project is developing new protein varieties based on the protein sequence of brazzein. This process involves the use of biotechnology and …

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les-nouveaux-affineurs-vegan-cheese-board

© Les Nouveaux Affineurs
Market & Trends

French Market for Plant-Based Alternatives Continues to Grow Despite Inflation

A new report by GFI Europe, based on retail data from Circana, has found that the French market for plant-based alternatives is still growing despite rising food prices. Between 2021 and 2023, plant-based value sales increased by 18%, while volume sales were up 2%. This was despite food price inflation reaching a record high of 15.9% in March 2023. The growth took the total value of the French plant-based market to €648 million in 2023. In some cases, inflation narrowed the price gap between plant-based products and their animal-based counterparts. Dairy-free yogurt was 66% more expensive than regular yogurt in 2021; now, the difference has reduced to 55%. Last year, figures showed that plant-based meat was approaching price parity with conventional meat in France because …

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chickpea tempeh

© Franklin Farms
Studies & Numbers

Scientific Study Reveals Which Meat Alternatives Offer the Most Health & Environmental Benefits

A study published in the journal Proceedings of the National Academy of Sciences (PNAS) has ranked different types of meat alternatives to determine which is best from the perspective of health, the environment, and cost. Titled A multicriteria analysis of meat and milk alternatives from nutritional, health, environmental, and cost perspectives, the study was led by Dr Marco Springmann from the Environmental Change Institute at the University of Oxford and the Institute for Global Health at University College London. The findings indicate that legumes such as beans and peas are the best meat alternative; if chosen over meat and dairy, they would reportedly reduce nutritional imbalances in high-income countries by half and mortality from diet-related diseases by a tenth. Environmental impacts (such as emissions, land …

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Researchers at Germany's Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food "light and airy."

© Fraunhofer IVV
Egg Alternatives

German Researchers Unveil Legume-Based Alternative to Egg White Foam

Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …

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Dried oyster mushrooms

© Smithy Mushrooms
studies-numbers

Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives

Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good Food Institute, the scientists used biomass fermentation to grow the mycelium on coffee grounds and wood and measure its benefits for food. After fermentation, the resulting ingredient was found to be protein-rich, containing essential vitamins such as B5 and provitamin D2, while offering lower levels of toxins and allergens compared to their fruiting bodies. The …

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Zest Project

© Zest Project
Fungi, Mushrooms & Mycelium

AI and Fungal Fermentation to Turn Agricultural Waste into Protein-Rich Biomass

A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts. The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass.  Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, …

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© Tesco
Studies & Numbers

A Quarter of British Households Plan to Choose an Alternative to Turkey This Christmas

A survey commissioned by Global Knives has found that 1 in 4 British households intend to serve an alternative to turkey this Christmas, with those aged between 26 and 35 the most likely to make the switch. In some regions, the trend away from turkey is even more significant, with 50% of respondents in Portsmouth, 38% in York, and 33% in Cambridge saying they will opt for an alternative. It is not clear what percentage of these alternatives will be plant-based; however, a recent Tesco survey found that over 27% of respondents will serve or consider prioritising meat-free options this Christmas, supporting the idea that many consumers plan to avoid animal products. Vegetable-based festive dishes Tesco notes that plant-based shoppers are increasingly turning to veg-led …

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Meatable, a Dutch producer of cell-based pork meat, has become the first company to hold an officially approved cultivated meat tasting in the European Union and the first in the Netherlands.

Image courtesy of Meatable © Bart Maat
Charity & Campaigns

Is Cultivated Meat Vegan? The Vegan Society Says “Not Enough to Support it”

The Vegan Society acknowledges that cultivated meat has potential benefits, such as reducing animal slaughter and suffering, environmental improvements (less land and water usage, reduced greenhouse emissions), reduced zoonotic disease risks, and decreased antibiotic resistance. However, the organization states, “Cultivated meat is not vegan. Furthermore, it may never be considered vegan.” In a newly released research briefing, The Vegan Society discusses the intersections between veganism, ethics, and cultivated meat, highlighting the current limitations in alignment with vegan principles and ethical considerations. The paper also provides readers with essential information on the technology that has moved from a “fringe idea found only in science fiction” to being approved in Singapore, the US, and Israel, served in restaurants in Hong Kong, and approved as a pet food …

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KMC CheeseMaker

© KMC
Cheese Alternatives

KMC Presents Potato Starch Ingredient for Plant-Based Pizza Cheese With Stretching and Melting Properties

KMC, a Danish co-operative focused on the production of potato-based ingredients, announces the development of a new ingredient called Cheesemaker for the production of plant-based pizza cheese. The new development is KMC potato starch, which is designed to provide extensibility and texture in plant-based cheese alternatives. According to the cooperative, the new ingredient will improve the range of plant-based cheeses in three areas. Firstly, it will provide good stretchability when melted. Secondly, it would offer a practical advantage over its dairy counterpart. And finally, a plant-based cheese with the new ingredient should have a strong nutritional profile. “This opens the door for manufacturers to produce a best-selling plant-based pizza cheese that fulfils consumer expectations in many ways,” explains the cooperative, which has previously developed a …

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AI biotech company Cradle has raised $73 million in a Series B funding round led by IVP and backed by Index Ventures and Kindred Capital, bringing its total funding to over $100 million.

© Cradle
Investments & Finance

Cradle Secures $73M to Revolutionize Planetary Health with AI-Driven Protein Engineering

AI biotech company Cradle has raised $73 million in a Series B funding round led by IVP and backed by Index Ventures and Kindred Capital, bringing its total funding to over $100 million. Based in Amsterdam, the Netherlands, and Zurich, Switzerland, Cradle was founded by ex-Googlers Stef van Grieken (CEO) and Daniel Danciu (CTO) in 2021 to make biology engineering more accessible and efficient with AI. Its team comprises machine learning and biotech research specialists from leading companies such as Zymergen, Novartis, Uber, Meta, DeepMind, and Perfect Day. AI-powered protein engineering platform The funds will help Cradle scale its operations to accelerate the adoption of its core product — an AI-powered protein engineering platform — designed to discover and develop animal-free foods, life-changing therapeutics, and sustainable …

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Hamburg-based Infinite Roots announces the retail launch of the first mycelium-based products developed in partnership with South Korea's leading food manufacturer, Pulmuone.

Image courtesy of Infinite Roots
Fungi, Mushrooms & Mycelium

Infinite Roots Brings Mycelium-Based Meat to South Korea Via Pulmuone After Hitting Regulatory Roadblock in EU

Hamburg-based Infinite Roots (formerly Mushlabs) announces the retail launch of its first mycelium-based meat products developed with Pulmuone, one of the three leading South Korean food manufacturers along with CJ CheilJedang and Daesang Corporation. The initial line offered by this strategic partnership consists of mycelium-based meat burger patties and meatballs, which have launched under Pulmuone’s recognized Earth Diet line. The collaboration was initiated earlier this year to introduce a wide range of nutritious, clean-label, and sustainable protein products tailored to the preferences of South Korean consumers. By leveraging Infinite Roots’ technology and production capabilities and Pulmuone’s market power and trusted brands, the companies aim to unlock the potential of mycelium in food production. The new meat alternatives are labeled as 100% plant-based and combine mycelium …

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Image credit Aurelia Scherrer
Gastronomy & Food Service

The Voglhaus in Konstanz: Pioneering Biocyclic Vegan Gastronomy

In the picturesque old town of Konstanz on Lake Constance in southern Germany lies the Voglhaus  – a café and concept store celebrated for its commitment to sustainability, regionality, and aesthetics. Founded and managed by Martina Vogl, the Voglhaus (a name that also plays on the German word “Vogelhaus,” meaning “birdhouse”) is dedicated to 100% organic quality, holding dual organic certifications according to recognised organic standards (Demeter and Bioland). With an entirely plant-based menu, where nearly all dishes and drinks are vegan, the café offers a compelling vision for a sustainable future. The Voglhaus is not just a place for good coffee and tasty food but also a pioneer in sustainable gastronomy. By choosing to rely increasingly on biocyclic vegan products, the café goes a …

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Marnix van Amerongen of dsm-firmenich

Marnix van Amerongen © dsm-firmenich
Interviews

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 …

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