The New Originals Company

M. Krön and M. Robin © The New Originals

Investments & Acquisitions

The New Originals Company Expands Tofu Portfolio with SoFine Acquisition

The New Originals Company is further expanding its expertise in the tofu convenience category with the acquisition of SoFine. With the acquisition of the established SoFine brand and the production facility in Landgraaf, the Netherlands, the New Originals Company aims to strengthen its innovative capabilities and expand its expertise with an extended product portfolio. Matthias Krön, CEO of The New Originals Company, stated, “We are very pleased to be sustainably expanding our expertise with the new site and almost one hundred highly qualified employees. With SoFine, we are expanding our portfolio with important innovations such as sliced tofu, diced tofu, minced tofu and tofu in water packs, and can thus contribute to the further development of the entire category. “The plant in Landgraaf complements our …

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Gastronomy & Food Service

Pioneering the Culinary Arts: Austria Launches the World’s First Vegetarian-Vegan Culinary Apprenticeship

Starting July 1, 2025, Austria will introduce a vegetarian and vegan culinary apprenticeship program. A draft regulation from Austria’s Ministry of Economy and Labor regarding this culinary training was already prepared in June 2024. Austrian Labor Minister Martin Kocher (ÖVP) has now officially announced the publication of the regulation, marking a significant milestone for the hospitality industry. Vegan Society Austria welcomes the Vegetarian Apprenticeship “Austria can be proud: with 5% of the population identifying as vegan, the country leads Europe and is now a global trailblazer in meat-free culinary education,” said Felix Hnat, Chairman of the Vegan Society Austria. The society’s years of advocacy have paid off. Through its Vegucation project, over 300 instructors have been trained as vegan-certified chefs. Lisa Klein, Vegucation project manager, …

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Revo Food's vegan salmon fillet with animal-free heme

Image courtesy of Revo Foods

Company News

Revo Foods & Paleo Unveil €2.2M EU-Backed Project for Salmon Alternatives with Animal-Free Heme

Two alternative protein startups, Austria’s Revo Foods, a manufacturer of 3D-printed vegan seafood, and Belgium’s Paleo, a precision fermentation startup developing animal-free heme, have joined forces to advance sustainable and realistic seafood alternatives. In a project initiated earlier this year and funded by the European Union’s Eurostars program with €2.2 million, the companies are working to develop a “unique” animal-free salmon heme for Revo Foods’ 3D salmon fillet. Speaking to Cultivated X, Hermes Sanctorum, CEO of Paleo, explained that the project is specifically focused on tailoring the company’s heme technology to enhance Revo’s plant-based seafood. “We’re currently in the testing phase, refining our approach to meet quality and sensory expectations,” he said. Alternatives that deliver “real” taste Paleo’s heme lineup for the plant-based sector includes …

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Vegan cheese made with animal-free caseins

Image courtesy of Fermify

Company News

Fermify Secures US GRAS Status for Fermented Casein, Animal-Free Dairy Tastings on Horizon

Fermify, an Austrian precision fermentation company developing milk proteins, announces it has obtained self-affirmed Generally Recognized as Safe (GRAS) status for its precision-fermented casein after conducting a comprehensive safety study, as per FDA requirements. The GRAS milestone validates the quality and safety of Fermify’s casein and is crucial for introducing animal-free cheese and dairy products to the US market. It also positions Fermify as one of the few suppliers of fermented casein in the country. The company says it has also voluntarily notified the FDA of its GRAS conclusion and is now pending a “no questions” letter confirming the status. “This is a key development for Fermify and the entire precision fermentation sector. We are one of the first companies to sell their casein proteins …

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Revo Foods opens food-printing facility in Vienna

© Revo Foods

Printed Technology

Revo Foods Opens “World’s Largest” 3D Food-Printing Facility in Vienna

Austrian food tech startup Revo Foods has announced the opening of what is claimed to be the world’s largest 3D food-printing facility in Vienna. Called the TASTE FACTORY, the facility will use Revo Foods’ 3D Structuring technology, which has been developed in-house. It will produce up to 60 tons of product per month at full capacity; according to the company, this makes it the first production facility in the world to apply 3D food-printing technology on a large scale. 3D Structuring involves combining two different materials, such as fat and protein, into new complex forms. This enables the production of juicy and tender products with novel textures, such as plant-based filets or steak products. For example, the technology effectively creates the layers of Revo Foods’ …

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New version of Austrian Nutritional Recommendations

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Health

Austria Publishes New Nutritional Recommendations That Advise Consuming Predominantly Plant-Based Foods

An updated version of the Austrian Nutritional Recommendations, commissioned by the country’s Ministry of Health, has recommended consuming more plant-based foods and fewer animal products. A new “plate model” published as part of the guidelines suggests that 50% of a person’s diet should consist of fruits and vegetables. Another 25% should be made up of whole grains and potatoes, and the final quarter should consist of predominantly plant-based proteins. For the first time, legumes and legume-based products (such as tofu and soy yogurt) have been given their own category in the new recommendations. Omnivores are advised to eat three servings of these products per week, while vegetarians should eat four. Meat-eaters are also advised not to eat more than three servings of meat and fish …

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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

Cultivated Meat

Austrian Agriculture Officials to Use Negative Survey Results to Advocate Against Cultivated Meat

A study commissioned by Austria’s Chamber of Agriculture and Forestry in Carinthia (a southern region in the Alps and and least densely populated state), found that 90% of respondents are unwilling to eat cultivated meat regularly, 72% expressed health risk concerns, and 82% even want to ban the technology. The survey questioned over 800 people aged 16 and older, and, according to Deputy Governor Martin Gruber (ÖVP), participants were informed neutrally and objectively about the production process before being asked whether they would consume “lab-grown” meat. “This vehement rejection is a confirmation of our fight against laboratory meat, plain and simple. It’s about preventing this fake meat on the EU market,” Gruber told local media. Siegfried Huber, President of the Carinthia Chamber of Agriculture, said, …

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MICROBIOMES4SOY is a new EU-funded Horizon project exploring how microbiomes impact human, soil, and environmental health to accelerate the transition to sustainable food systems.

© MICROBIOMES4SOY

Sustainability / Environment

Can Microbiomes & Soybeans Revolutionize Plant-Based Diets? EU-Backed Project Set to Find Out

MICROBIOMES4SOY, a new EU-funded Horizon project, will explore how microbiomes impact human, soil, and environmental health to accelerate the transition to sustainable food systems. The project focuses on soybeans as a climate-positive protein source, aiming to improve their resilience and nutritional quality by employing microbiomes in their production and further use in food and feed. During the five years of implementation (2024-2028), the project aims to develop microbiome-based knowledge and awareness, explore the effects of soybeans on the human gut, create microbiome-based solutions, and facilitate healthy soy-enriched diets. Based in Vienna and coordinated by the Austrian Institute of Technology (AIT), MICROBIOMES4SOY gathers expertise from 17 partners from 10 countries, top universities, research centers, and non-profit organizations. This multi-actor approach seeks to leverage expertise in soil, …

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Cultivated meat company BioCraft Pet Nutrition, a manufacturer of pet food ingredients, announces that it has reached price parity with premium traditional meat

© BioCraft Pet Nutrition

Company News

BioCraft’s Cultivated Ingredients Achieve Price Parity with Premium Meat for Pet Food

Austrian cultivated meat company BioCraft Pet Nutrition, a manufacturer of cultivated ingredients for pet food, today makes an announcement claiming it has reached price parity with traditional premium pet meat products.  BioCraft says it has achieved a commercial price of $2.00 to $2.50 per pound of cultivated meat, making it competitive with premium meat for pet food. To put these prices in context, research by the Good Food Institute found that cultivated meat could be cost-competitive with some conventional meats by 2030 at a production cost of $2.92 per pound. CEO Shannon Falconer commented, “Achieving price parity and a robust nutritional profile for pets were the only elements holding back cultivated meat for the pet food industry — and BioCraft has now achieved both.” Rethinking …

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© Revo Foods

Meat- and Fish Alternatives

Revo Foods Unveils Plant-Based Salmon 2.0 with Revamped Recipe & New Flavours

Austria’s Revo Foods has launched Version 2.0 of its plant-based smoked salmon slices, featuring an optimised recipe and a new name — SMOKEY SLICES. The products are available in the flavours “Smokey Style” and “Dill & Lemon Style”. The revamped recipe contains microalgae oils and is claimed to provide more omega-3 fatty acids than some aquacultured salmon products. Other ingredients include pea protein, sea salt, fibres, and the essential vitamins E, B12, and B6. The salmon alternatives are said to have excellent bioavailability, meaning the proteins they contain can be easily absorbed by the body. Widespread launch in mainstream retail The SMOKEY SLICES will be available from Revo Foods’ online store in most European countries from May 15. The products are also set to launch …

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Kynda and Revo Foods CEO statements

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People

CEO Statements: Revo Foods & Kynda Biotech on Mycoprotein, the Vegan Meat of the Forest

In this installment of the series “CEO statements: what excites, moves and motivates“, in which our German language platform interviews CEOs on current topics, vegconomist spoke to Robin Simsa, CEO of Revo Foods, and Daniel MacGowan- von Holstein, CEO of German company Kynda Biotech GmbH. Both companies specialise in alternative products based on mycoproteins and see it as the future of meat alternative products. Mycoprotein is becoming increasingly popular due to its texture similar to meat and its high nutritional value. This protein alternative is often produced through the fermentation of fungal components and offers not only a sustainable source of protein, but also one that is very similar in texture and flavour to conventional meat. This makes mycoprotein an attractive ingredient for the development …

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Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and the Austrian upcycling and food tech company Kern Tech have partnered to launch a 100% cheese plant-based sausages.

© Kern Tec

Products & Launches

Ham Producer Berger-Schinken & Upcycled Fruit Pit Startup Kern Tec Unveil Plant-Based Cheese Sausages

Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and Austrian upcycling and food tech company Kern Tec, have launched a co-branded product: plant-based cheese sausages. The new vegan sausages are crafted from pea protein and feature Kern Tec’s most recent development — Berg-Gaudi — a plant-based cheese made from upcycled fruit pits.  This first-of-its-kind cheese launched in various flavors last year under Kern Tec’s brand Wunderkern, joining a range of no-milk drinks made with apricot kernels that became the most-sold product at vegan superstore BILLA Pflanzilla a few months later. Wunderkern also offers oils and chocolate spreads from waste seeds from the juice and jam industries.  The plant-based cheese sausages are gluten-free, lactose-free, certified vegan, and are available just in time for …

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Lidl Austria equalizes prices for over 30 vegan items from its own Vemondo brand.

Alessandro Wolf, CEO Lidl Austria © Lidl Austria

Retail & E-Commerce

High-Growth Financial Year for Lidl Austria Since Expansion & Price Drop of Vegan Range

Lidl Austria has increased its market share in Austria by 0.6% to 5.9% since December 2022 and generated added value of over EUR 1.1 billion for domestic food companies in the 2023 financial year. The increase in the area of plant-based products is particularly emphasised, with a 24% increase in the number of plant-based substitute products sold and a 13% increase in sales in the vegan range. The vegan range currently comprises over 450 items. Lidl has also announced that it will continue to expand its range until 2025, focusing on regional ingredients and a low level of processing in order to offer healthy and environmentally friendly alternatives. “We are satisfied with the development in our anniversary year. Since December 2022, we have increased our …

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Kern Tec

© Kern Tec

Milk- and Dairy Alternatives

How Bauer and Kern Tec Turn Apricot Kernels into Plant-Based Milk

The private dairy Bauer launched a range of plant-based drinks, yogurt alternatives and puddings at the beginning of 2024 under the ZUM GLÜCK! brand. The products are based on ingredients made from apricot kernels, an upcycled product from fruit farming. Here, Privatmolkerei Bauer is cooperating with the Austrian startup Kern Tec, which has created an innovative ready-to-use solution for the food industry from previously unused fruit kernels. We spoke to Frank Mayerhofer (Director of Marketing & Innovation) and Sascha Leiser (Sales Director Brand) from Privatmolkerei Bauer as well as Michael Beitl (founder of Kern Tec) about the new brand, product development, and the successful collaboration. Why did Privatmolkerei Bauer decide to launch a vegan brand? How does this fit into the company’s long-term strategy in …

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Revo Foods launches THE KRAKEN plant based octopus

© Revo Foods

Meat- and Fish Alternatives

Revo Foods Unveils ‘THE KRAKEN’ Plant-Based Octopus Crafted from Fungi Protein

Austrian startup Revo Foods today announces a “culinary innovation” with what it describes as the world’s first plant-based alternative to octopus tentacles, created with fungi protein. When asked as to its production methods, Revo responded that it is “testing a unique new 3D structuring approach” for which further details cannot be revealed as yet. Branded as “THE KRAKEN – Inspired by Octopus”, the product is ready to eat but can also be grilled, fried, or baked. It can be used to replicate classic octopus-based dishes such as the Spanish Pulpo a la Gallega or Greek Octopus Salad. The mycoprotein tentacles are said to offer an authentic aroma, taste and texture, a Nutriscore A nutritional profile grading, as well as a high omega-3 fatty acid content …

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Fermify's team

Fermify's team - Image courtesy of Fermify

Fermentation

Fermify Offers Animal-Free Casein Samples to Industry Partners to “Unlock” Dairy-Free Creations

Fermify, an Austrian precision fermentation company set to revolutionize dairy production, announces that it now provides industry companies with samples of its liquid form animal-free casein to create “groundbreaking” dairy-free products. Fermify’s casein is said to offer a purity level of 94%, while its functionality — taste, meltability, and structure — rivals that of animal-based proteins, as shown in successful pilot-scale testings.  With this initiative, Fermify aims to spark interest and collaboration to accelerate the development of animal-free cheese and dairy products that meet top-notch quality and functionality standards and taste great. “We eagerly anticipate the exciting possibilities that our samples will unlock in the traditional dairy industry, inspiring new creations and advancements in dairy product development,” states Fermify. Cost-effective production Founded in November 2021 …

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Ankerbrot sugar-free vegan donut

© Ankerbrot

Sweets & Snacks

Austrian Bakery Chain Ankerbrot Launches Sugar-Free Vegan Donut in Partnership With NEOH

Ankerbrot, Austria’s largest bakery group, has partnered with sugar-free snack brand NEOH to offer a vegan donut with no added sugar. The donut features a plant-based hazelnut cream filling with a crisp chocolate shell and roasted hazelnut pieces. It is free of palm oil and uses NEOH’s sugar substitute formula, which has little effect on blood sugar levels and is a source of fibre. The product has been launched just in time for Lent, when many people give up refined sugar. “The donut is our first collaboration with a bakery company and opens up a very interesting new sales channel with a lot of potential for us. I am convinced that this will be a successful start project for a long-term collaboration,” said Adel Hafizovic, …

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Revo Foods salmon alternative

© Revo Foods

Politics & Law

Revo Foods is Sued for “Misleading” Consumers That its Plant-Based Salmon is Real Fish, Court Dismisses Case

An Austrian court has dismissed a lawsuit brought against alt seafood startup Revo Foods by Vienna City Council, based on the labelling of its famed plant-based salmon. The lawsuit claimed that the name of the product, “Revo™ Salmon – 100% Plant-Based with Pea Protein”, could mislead consumers into thinking it contained real salmon. However, the administrative court rejected this. “Our packaging declares that only 100% plant-based ingredients are used and clearly labels the products as vegan without animal-based ingredients,” said Robin Simsa, CEO of Revo Foods. “In our view, any accusation of deception is unjustified. Many consumers are specifically looking for these types of products, and it is important to give guidance of the product taste with descriptive names.” According to the startup, this is …

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Lidl Austria equalizes prices for over 30 vegan items from its own Vemondo brand.

Alessandro Wolf, CEO Lidl Austria © Lidl Austria

Retail & E-Commerce

Lidl Austria Joins Price-Parity Movement, Slashes Prices for Over 30 Vemondo Products

Starting today, Lidl Austria is undercutting prices by up to 52% for over 30 Vemondo products (its private-label brand), including alternatives to milk, minced meat, sausages, and other plant-based products. This radical price reduction aims to match the prices of vegan products with similar animal-based items to ensure what the retailer calls “equality on the plate.”  With this initiative, Lidl Austria joins the price-parity trend that started with Lidl Germany, followed by Kaufland, Aldi Süd, Penny, BILLA, Jumbo, Lidl Hungary, Lidl Denmark, and Salling Group to make plant-based alternatives more attractive and affordable for vegans, vegetarians, and flexitarians.  “We have abolished the price barrier for vegan products. The animal-based comparison items are not expensive branded products, but our affordable own brands. This means we are foregoing margins and investing a …

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Horst Hartl, Managing Director of AGRANA

Horst Hartl, Managing Director of AGRANA, image supplied

Interviews

AGRANA: “We Offer a Substitute for Methylcellulose Which is in Great Demand in the Organic Sector”

Horst Hartl has been Managing Director of AGRANA Starch since 2009 and is responsible for sales, supply chain management as well as research and development. After studying agricultural economics at the University of Natural Resources and Life Sciences in Vienna, he began his career in the Austrian sugar and starch industry and then moved to the agricultural machinery industry, where he worked primarily in Eastern Europe and the former CIS countries. Over the last 25 years, he has built up extensive experience in international sales and marketing, both in the food industry and across agribusiness. Could you share some of the most significant achievements or developments for Agrana in the plant-based sector during 2023? What were the key drivers behind these successes? Producers of meat …

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