Belgium

Koppie coffee alternative

© Koppie
Investments & Acquisitions

Coffee Alternative Startup Founded by Former Alpro Exec Closes Pre-Seed Funding Round

Koppie, a Belgian startup developing a coffee alternative using locally-sourced legumes and fermentation, has closed a pre-seed funding round. The round was led by Nucleus Capital, with participation from Mudcake, Rockstart, and various angel investors. Koppie was founded in 2022 by Daan Raemdonck, formerly a Marketing Director at Alpro. The startup uses a patent-pending formula to create a coffee bean alternative that is suitable for a variety of formats, including roast and ground blends and capsules. It can be used as a full replacement, or an additive in hybrid products. According to Koppie, the new funding will be used to bring the production of the coffee alternative to commercial scale by early 2026. The startup says it is already in talks with various coffee roasters …

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Plant-based food pyramid

© Man888 - stock.adobe.com
Health

New Belgian Dietary Guidelines Recommend Limiting Red Meat and Consuming Legumes Several Times Per Week

Belgium’s Superior Health Council has published an advisory report containing updated dietary guidelines to help people prevent chronic diseases and live longer. The report recommends limiting red meat to 300g per week, while reducing processed meat consumption as much as possible — ideally to under 30g per week. Egg consumption should be limited to one per day. The guidelines emphasise the importance of whole plant foods, advising that legumes should be consumed several times per week. They also recommend eating at least 125g of whole grain products, 250g of fruit, and 300g of vegetables daily. People are advised to choose vegetable oils rich in unsaturated fatty acids instead of less healthy fats such as butter, hard margarines, tropical oils, or lard. Additionally, consuming a handful …

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Biotope

© Biotope
Investments & Finance

New €9 Million Biotech Fund to Back 30 Startups Solving Planetary Health Challenges

Biotope Ventures, a Belgium-based early-stage investor, has announced the successful first close of €5 million for its second fund, Biotope Ventures 2. The fund is targeting a total of €9 million, with an additional €4 million expected to be raised over the next 18 months. The initiative will allow Biotope Ventures to invest in up to 30 early-stage biotech startups focused on addressing challenges related to planetary health. The fund’s investors include Belgian Bank BNP Paribas Fortis, Agri Investment Fund (AIF), SFPIM Relaunch, Anacura, the Flemish Biotechnology Institute (VIB), and family offices such as The Nest and Edaphon. The fund’s approach involves providing each selected startup with €250,000 in investment along with comprehensive support, preparing them for subsequent investment rounds. Annick Verween, Head of biotope …

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Bolder Foods

© Bolder Foods
Company News

Bolder Foods Ceases Operations After Struggling to Secure Funding

Bolder Foods, a Belgian food tech startup specializing in alternative dairy ingredients, has announced that it has shut down. In a post shared via LinkedIn, co-founder and CEO Ilana Taub confirmed the closure, explaining that the company had been unable to secure the necessary funding to continue operations. Despite its innovative approach and a promising team, Bolder Foods was unable to meet its financial targets. “We didn’t close the round we needed,” Taub wrote, reflecting on the company’s inability to raise the capital required to continue its development. Founded with the goal of creating sustainable solutions for the dairy industry, Bolder Foods had focused on developing ingredients for plant-based cheese using submerged biomass fermentation. The company’s flagship product, MycoVeg, was a mycelium-based ingredient designed to …

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Galactic launches oregano flavor

© Galactic
Ingredients

Galactic Develops Natural Solution to Bring Freshness & Oregano Flavor to Plant-Based Proteins

Galactic, a producer of antimicrobials, lactic acid, and its derivatives, has unveiled a natural solution that can bring real oregano flavor to plant-based products while also preserving their freshness. The company is showcasing the ingredient, called Galimax Flavor O-50, at the meat industry trade fair IFFA 2025 (currently taking place in Frankfurt). At the event, Galactic is hosting live cooking demonstrations to show how the clean-label product can help manufacturers develop additive- and preservative-free recipes. Galimax Flavor O-50 is produced using an extraction process that combines traditional infusion and fermentation techniques with Galactic’s proprietarytechnology. This helps to harness the flavor and preservation qualities inherent in natural herbs. The new ingredient is described as having a well-rounded sensory profile that makes it ideal for a range …

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Colruyt Group

© Colruyt Group
Retail & E-Commerce

Belgian Retailer Colruyt Group Launches New Plant-Based Sub-Brand, Making 100+ Products More Accessible

Belgian retailer Colruyt Group has announced the launch of Boni Plan’t, a new sub-brand within its own-label Boni Selection. By uniting more than 100 existing meat-free Boni products under a new name, Boni Plan’t aims to make plant-based food more accessible and affordable. Brand new packaging with a distinctive light cream colour has been introduced to make the range even easier to recognise. Boni Plan’t products include plant-based drinks, desserts, tinned food, meat alternatives, sandwich fillings, and dry goods. The sub-brand is aimed at flexitarians as well as vegetarians and vegans. Several new products will be added to the range in the first half of 2025, including peanut butter and alternatives to dairy products such as cream, yogurt, and parmesan. Colruyt Group will then monitor …

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Portrait of Meurens' Tim Van De Gehuchte

Tim Van De Gehuchte © Meurens Natural
Interviews

Meurens Natural: “We Tailor Solutions to Bring Ingenious Plant-Based Ideas to Life”

Meurens Natural specializes in cereal-based syrups, proteins, and extracts—primarily derived from oats, millet, and rice. These ingredients are manufactured using enzymatic hydrolysis, which retains maximum nutrients and avoids refining. The company emphasizes local and European agriculture and produces mainly organic products. We spoke with Tim Van de Gehuchte, International Sales & Marketing Manager at Meurens Natural, about their innovative plant-based ingredients, including low-sugar syrups, oat proteins, and vegan chocolate solutions. This interview offers insights into how they support brands in creating sustainable, health-conscious products while addressing key market trends. Can you provide an overview of Meurens Natural core products and how they contribute to the quality of plant-based products? Our syrups are manufactured by enzymatic hydrolysis and are not refined. This process mimics what happens naturally …

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Arvesta

© Arvesta
Ingredients

Arvesta Launches Benelux’s First Plant-Based Protein Facility, Boosting Local Farming and Innovation

Arvesta, a full-service partner for the agricultural sector, announces the official opening of ‘Nuverta’, its innovative protein facility in Mettet, Belgium. Arvesta states that the facility is unique in Belgium and the Benelux, marking an important milestone in its mission: ‘From Field to Future’. The special feature of this protein plant is its ability to produce high-quality vegetable protein concentrates from local raw materials such as yellow peas. This is intended to create new income models for farmers and ensure the production of healthy, local, plant-based products. Vegetable protein concentrates from local raw materials The new protein plant in Mettet produces high-quality vegetable protein concentrates from local raw materials, in this case yellow peas. The project contributes to the sustainable production of animal and human …

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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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Davai Dumplings

© Davai Dumplings
Company News

Davai: Flavourful Plant-Based Dumplings That “Use Vegetables in the Best Possible Way”

Founded in Belgium in 2016, Davai Dumplings produces flavourful plant-based dumplings packed with vegetables. The company aims to offer vegan options that emphasise nutritious whole foods rather than meat alternatives. Lately, Davai has begun working to save vegetables that would otherwise go to waste, with help from the Dutch organisation No Waste Army. The brand recently obtained two pallets of broccoli that had been rejected by supermarkets for being too small, processing 500kg of it into 70,000 dumplings. The products sold out within days, with many going to existing partners such as recipe box brand Foodbag. Davai’s dumplings are inspired by pelmeni, a traditional Eastern European snack. However, they also contain flavours originating from other regions, such as Asia and Italy. Two varieties are currently …

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Vegan Cowboys casein launches on US market

© Those Vegan Cowboys
Fermentation

Those Vegan Cowboys to Enter US Market with Microbial Casein That Outperforms Dairy

Belgian biotech company Those Vegan Cowboys announces it has developed a product using a new type of microbial casein. The startup will reveal the kind of cheese and its market entry at tomorrow’s Future Food-Tech summit in London. Casein proteins are essential for making great-tasting cheese that stretches and melts well. According to the startup, the new casein, under certain conditions, outperforms cow’s casein, especially in cheese production. It can offer better properties such as improved stretch, for example, in mozzarella, and a lower melting point, allowing cheese producers to use less casein, which reduces costs. CTO Will van den Tweel says, “Along the way, we realized that, functionally, the existing cow’s casein may not be the best source of casein for cheese.  The casein …

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Natural colors

© Lantana Bio
Startups, Accelerators & Incubators

Biotope Unveils Fifth Cohort Focused on Solutions for Leather, Food Waste, and Natural Colors

Biotope, a Belgian biotech incubator and early-stage investor, has revealed the three startups selected to be part of its fifth and latest cohort: Corium Biotech, I-Challenge, and Lantana Bio. Launched by the Vlaams Instituut voor Biotechnologie (VIB), Biotope aims to bring agrifood startups to seed-stage readiness within 18 months, de-risking biotechnology investments to drive innovation in the biotech space. Annick Verween, Head of Biotope, shared: “Biotope focuses on potentially impactful solutions which can benefit from a dedicated biotech ecosystem to support them. Our new, fifth cohort is a perfect reflection of this mission – all of the startups represented are passionate entrepreneurs with groundbreaking biotech solutions that have the power to create lasting change for people and the planet.” Leather, food shelf life, and natural …

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mycorena whole cut

© Mycorena
Company News

Mycorena Acquired by Biomass Fermentation Firm Naplasol, Member of Animal Protein VEOS Group

After facing significant financial challenges, mycoprotein pioneer Mycorena filed for bankruptcy earlier this year, seeking new ownership to build upon its innovations and market presence. Today, Naplasol, a VEOS group member, announces the acquisition of the Swedish company. Naplasol specializes in biomass fermentation to produce mycoproteins and offers various ingredients for food applications. VEOS Group, founded in 1974 and headquartered in Belgium, is a global leader in the animal protein market with production facilities worldwide. It serves the food, pet, and feed industries and is supported by a global sales network. According to the announcement, Naplasol plans to produce Mycorena’s flagship product, Promyc, at its industrial facility in Bree, Belgium, to enhance its portfolio and offer new sustainable proteins. Wim Slee, co-CEO of VEOS Group, …

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MAASH announces it has acquired a site in France to launch the first mycoprotein factory in the country.

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Company News

MAASH to Launch First Mycoprotein Factory in France Following Metex NOOVISTA Acquisition

Belgian biotechnology startup MAASH announces it has acquired the French biotech Metex NOOVISTA to launch what it claims will be France’s first mycoprotein factory and its first European production plant. Metex NOOVISTA, a METEX Group subsidiary, specializes in fermented functional ingredients. Its factory is in Carling, on the Chemesis industrial platform in Saint-Avold, at the heart of the Grand Est region and the Moselle Department. Under the expertise of CEO Frédéric Van Gansberghe and the management of Gaspard Gilbert, MAASH aims to modify the site rapidly and establish itself as a European leader in mycoproteins. The company says it has preserved ten workers from Metex and announces ambitious production plans for the mycoprotein factory: an initial capacity of 10,000 tons annually, with two more production lines of …

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Albert Heijn

© Albert Heijn
Market & Trends

Albert Heijn Named Most Vegan-Friendly Supermarket in Belgium

Albert Heijn has been recognized as the supermarket chain with the most extensive vegan offerings in Flanders and Brussels, according to a recent study conducted by BE Vegan and ProVeg Belgium. The analysis evaluated the availability of plant-based products in six major supermarket chains: Albert Heijn, Delhaize, Carrefour, Colruyt, Lidl, and Aldi.  Albert Heijn leads the rankings, with Delhaize in second place and Colruyt in third. Notably, Colruyt has moved up to third place, overtaking Carrefour for the first time. “It is mainly the expansion of plant-based ready meals that places Colruyt in third position. There are more options for easy plant-based meals. Colruyt is also catching up in the area of ​​meat and fish substitutes: the offer has increased by 30% since 2022, and …

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Dutch retailerJumbo replaces gelatin with plant-based alternatives

© Jumbo
Retail & E-Commerce

Dutch Retailer Jumbo Swaps Gelatin in Pastries for Plant-Based Alternatives

Dutch retailer Jumbo has removed gelatin from all its fresh pastries, replacing the animal-derived ingredient with plant-based alternatives. The chain claims to be the first in the Netherlands to make the change. Modifying the recipes took 18 months, with solutions varying depending on the product. For example, the tompouce — a popular cream-filled iced pastry — now contains alginate and gellan gum instead of gelatin. While many of the pastries still contain dairy or eggs, the recipe changes will reportedly reduce the amount of gelatin used by Jumbo by 13,000 kilograms per year, as well as making the products suitable for vegetarians. The reformulated pastries have received very positive feedback on taste and quality after being tested by consumers, and are now available at all …

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© Bolder Foods
Cheese Alternatives

Bolder Foods Showcases “Impressive” Mycoprotein Cheese Prototypes at Givaudan Event

Bolder Foods, a Belgian company using biomass fermentation to produce plant-based cheese alternatives, has showcased its new cheese prototypes to investors and entrepreneurs at an event hosted by Givaudan. The cheeses are made with Bolder Foods’ new MycoVeg technology, which blends fungal biomass with fermented vegetables. Tasters praised the creaminess of the products, describing them as “impressive” and “a very promising use of mycoprotein“. According to the company, the fungi used for MycoVeg is more hydrophilic than other mycoproteins, meaning it is highly water-binding and provides a very creamy texture. The news comes after Bolder Foods was named a semi-finalist in the 2024 FoodTech World Cup, which is sponsored by Givaudan. Bolder Foods co-founder and CEO Ilana Taub was also recently named an F&A Next …

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Lidl Belgium drops prices of plant-based protein products

© Lidl Belgium
Retail & E-Commerce

Lidl Belgium Drops Prices of Plant-Based Protein Products as Price Parity Trend Continues

Lidl Belgium has announced it is permanently cutting the prices of its plant-based protein products from May 15, after a recent study conducted by iVox on behalf of the retailer found that 42% of Belgians would purchase more vegetarian and vegan foods if they were cheaper. The change will create price parity between all Lidl plant-based protein products and their animal equivalents, making plant-based foods more accessible to consumers. This is part of a wider strategy by Lidl Belgium to encourage a shift towards sustainable proteins. Additionally, the retailer aims to double sales of plant-based protein products by 2030, and will expand its range to make 20% of protein sources plant-based by 2030. This will involve launching a variety of legumes, seeds, and alternative protein …

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Crème de la Crème ice cream

© Crème de la Crème
Investments & Acquisitions

Greenyard Acquires Belgian Plant-Based Ice Cream Producer Crème de la Crème

Global fresh produce supplier Greenyard has announced the acquisition of Crème de la Crème, a Belgian food tech company producing plant-based ice cream and frozen desserts. Crème de la Crème has 25 years of experience in the sector and has developed hundreds of plant-based ice creams, including for major companies such as Alpro and Carrefour. The products are sold as far afield as the Middle East and East Asia. Last year, Greenyard acquired Italian plant-based ice cream producer Gigi, which has developed a unique method of replacing cream with plant fibres. Through the acquisitions, Greenyard says it aims to offer a range of plant-based products “for any moment of the day”. “We are happy to integrate the Crème de la Crème team into the Greenyard …

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Raffael Wohlgensinger and Hille van der Kaa – Image courtesy of Those Vegan Cowboys
Cheese Alternatives

Formo and Those Vegan Cowboys Reveal “First-of-its-Kind” Collab to Expedite Production of Cow-Free Cheese

Two precision fermentation companies — Germany’s Formo and Those Vegan Cowboys from Belgium — today announce a strategic R&D alliance to accelerate the production of animal-free casein and finally retire cows from cheese production. This “first-of-its-kind” collaboration will bring together over 60 world-leading scientists to create a “powerful and experienced” research team that will improve technological efficiency, including efforts in strain engineering, bioprocessing, and large-scale production of caseins. The companies believe that by joining forces, they can more quickly achieve price parity with milk proteins, thus making cow-free cheese more competitive and accessible to consumers. The companies explain that they plan to combine their manufacturing outputs to achieve economies of scale; nevertheless, each firm will maintain its distinct identity and market its lines of cow-free …

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