EU

FERM FOOD

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Approvals

FERM FOOD Receives EU Authorisation to Use Fermented Rapeseed Cake in Food

FERM FOOD, a Danish producer of fermented ingredients, has received EU authorisation to market fermented rapeseed cake as a food ingredient. Rapeseed cake is a protein-rich sidestream of rapeseed oil (also known as canola oil) production. Previously, it was considered a novel food in the EU and could not be used in foods intended for human consumption. Consequently, the product was primarily used for animal feed and biogas. One Finnish company had gained authorisation for a processed version of rapeseed cake, but this had narrow applications that were not relevant to the typical Danish or EU product. However, FERM FOOD has now successfully applied for an extension of the EU’s permitted specifications for rapeseed cake. According to the company, the ingredient contains 28-30% protein and …

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21st.BIO

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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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GIANT LEAPS

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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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BettaF!sh launches SAL Nom

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Startups, Accelerators & Incubators

EIT Food Initiative Announces €875,000 in Funding for Startups Including Hooked & BettaF!sh

EIT Food, a food innovation community supported by the EU’s European Institute of Innovation and Technology (EIT), has announced the winners of its Fast Track to Market Initiative. A total of €874,503 will be awarded to four mature agrifood startups and SMEs. The funding will help the companies accelerate their commercial success, enter new markets, and expand in existing ones. The winners are: The winners will benefit from EIT Food’s Revenue-Based Financing (RBF), a success-sharing model that provides immediate funding with flexible repayments tied to future revenues. There are no fixed repayments or equity losses, allowing businesses to scale at their own pace. Payments start after project completion and continue for 1 to 5 years until a maximum threshold (award amount + 7.5% annual premium) …

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Lantmännen

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Protein

EIB Backs Lantmännen’s Pea Protein Facility in Sweden as Part of EU’s Sustainable Protein Strategy

The European Investment Bank (EIB) has committed a loan of EUR 50 million to Lantmännen, a leading Swedish agricultural cooperative, to support the construction of a pea protein processing plant in Lidköping, Sweden. This investment is designed to bolster food security and reduce the European Union’s reliance on imported proteins, aligning with the EU’s broader goals of enhancing self-sufficiency in plant-based protein production and promoting sustainable agricultural practices. The new facility, expected to be completed by mid-2027, will have an annual processing capacity of more than 40,000 tons of peas, primarily sourced from Lantmännen’s farmer members. The plant will produce pea protein isolate, a key ingredient for plant-based foods such as protein bars, drinks, dairy alternatives, and meat substitutes. The investment is also anticipated to …

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Politics & Law

European Commission Commits to Developing a Protein Diversification Plan

Earlier this year, European Parliament members Anna Strolenberg and Sigrid Friis wrote a letter to Agriculture Commissioner Christophe Hansen, calling on him to develop an EU strategy on protein diversification. The letter was supported by a broad coalition of MEPs from across the political spectrum. The MEPs urged the European Commission to develop a comprehensive strategy to support alternative proteins, including targeted support to help farmers and value chain actors scale up protein crop production. They also called for strengthened investments in innovation, positioning the EU as a global leader in sustainable protein development. Now, Strolenberg and Friis have received a response from Hansen, indicating that the Commission commits to developing a comprehensive plan to tackle Europe’s protein challenges. The plan will reportedly take a …

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NoMy

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Fungi, Mushrooms & Mycelium

Fenja BioSolutions and NoMy Combine Expertise to Scale Mycoprotein Production in Europe

Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in Europe. The agreement positions the companies to scale up sustainable protein production in both Norway and the EU, responding to the growing demand for locally sourced and environmentally sustainable proteins. As part of the partnership, Fenja will design and supply specialized processing facilities to support the production of mycoprotein. This collaboration is particularly relevant as Europe seeks to reduce its dependency on imported proteins and enhance food security. It also aligns with EU goals such as the Green Deal and the Farm to Fork Strategy, as well as Norway’s push to promote local ingredients and sustainable food systems. Idar Alvestad, CEO of Fenja BioSolutions, explained …

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Agriculture / Agribusiness

EU’s New Food & Farming Plan Criticized for Ignoring Climate and Fair Pricing Solutions

The “vision” presented today by the European Commission to transform EU food and farming policy is weak and disappointing, according to the TAPP Coalition, a European network of 80 food companies and non-governmental organizations, including farmers, campaigning for fair and real (higher) prices for animal proteins and lower prices for healthy and sustainable food. Director Jeroom Remmers, said: “The new EU vision for agriculture and food lacks a vision on how competition and climate targets can be perfectly combined […] to achieve the 2040 and 2050 climate targets.” At an Agri-ETS conference organized by the TAPP Coalition, FoodDrinkEurope and Rabobank last Monday, various stakeholders confirmed the benefits of a system that provides farmers with a new net financial flow for climate solutions: higher prices for …

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Sustainability / Environment

Food Industry Stakeholders & MEPs From Across the Political Spectrum Gather in Support of Protein Diversification

At a recent event at the European Parliament, food industry stakeholders such as meat processors, plant-based companies, and farmers joined MEPs from various political parties to support protein diversification. The event was centred around a new position paper from nonprofit organisation SustainableFoundations, which outlines how polarised views on the future of proteins could be reconciled to build a more sustainable future. The gathering was reportedly a great success, with over 90 stakeholders, commission members, and representatives in attendance. Speaking at the event, MEP Cabral from the European People’s Party Group said the conservatives would work towards protein diversification, adding that it was important to collaborate to develop concrete solutions. MEP Friid of Renew suggested taking inspiration from Denmark, which became the first country to adopt …

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Solar Foods

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Approvals

Solar Foods Edges Closer to Regulatory Approval for Air-Based Protein in the EU

Finland’s Solar Foods is moving closer to regulatory approval in the EU after addressing inquiries from the European Food Safety Authority (EFSA) regarding the safety of its air-based protein, Solein. The company submitted its novel food application back in 2021, providing a detailed dossier containing manufacturing data, product information, and supporting scientific evidence. Solein is currently undergoing a comprehensive application process to ensure it is safe for consumption, not misleadingly labeled, and nutritionally suitable for its intended use. Solar Foods reports it has made significant progress in the EFSA application process, recently responding to inquiries based on data obtained from Solein produced at the company’s Factory 01 (reportedly the world’s first commercial air-based protein facility). Solar Foods is now awaiting a final scientific opinion, and …

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Solar Foods and KelpEat

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Sweets & Snacks

KelpEat Introduces Crackers Featuring Solein Fermented Protein and Eu-Farmed Seaweed

Italian algae startup KelpEat has announced the launch of a new high-protein snack made with Solein®, a microbial protein developed by Finnish food tech company Solar Foods. The crackers, which also incorporate EU-farmed seaweed, will be presented at the Pitti Taste food fair in Florence from February 8–10. Solein is a protein produced through a fermentation process using air and electricity, making it independent of agriculture, climate conditions, and land use. When combined with dried kelp, the resulting crackers contain over 35% protein, a full amino acid profile, and key nutrients such as vitamins B12 and B9, calcium, magnesium, and antioxidants. According to Luca Cerruti, CEO of KelpEat, “Using Solein enables us to create a truly disruptive innovation—one that delivers complete nutrition, environmental responsibility, and …

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Duckweed/water lentils approved for consumption in the EU

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Approvals

Duckweed Becomes Officially Approved as a Food Product Within the EU

Duckweed, a sustainably cultivated plant also known as water lentils, has been officially approved for consumption within the EU by the European Food Safety Authority (EFSA). Water lentils are widely consumed in some Asian countries, but have not yet become a food staple in the West. However, this may be about to change, thanks in large part to the work of Ingrid van der Meer of Wageningen University & Research in the Netherlands. Van der Meer, a senior researcher and head of the Bioscience department at Wageningen Plant Research, first became interested in water lentils ten years ago. She was struck by the sustainability of their production; the plants can produce over six times as much protein per hectare as soy and each one divides …

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mother feeding baby

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Algae, Microalgae & Seaweed

EFSA Says Schizochytrium Limacinum Microalgae Oil Can Be Safely Used in Infant Formula

The European Food Safety Authority (EFSA) has concluded that oil derived from the microalgae Schizochytrium limacinum (strain ATCC-20889) is safe for use in infant and follow-on formulas at DHA concentrations of 20–50 milligrams per 100 kilocalories. Infant formulas in the EU are required to contain DHA, an omega-3 fatty acid important for brain and retinal development. The microalgae oil could provide an alternative to fish-based DHA for vegetarian and vegan consumers or those with allergies. It could also help to address sustainability issues such as overfishing. Demand for plant-based baby and infant foods is rising significantly — a report from 2022 found that vegan and organic products were a key driver of the infant nutrition market, while an analysis published last year predicted that sales …

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Vegetables, fruit, cereals, beans, superfoods, clean eating WFPB

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Politics & Law

130+ Organisations Demand EU Action Plan on Plant-Based Foods

Over 130 organisations have written to Christophe Hansen, the European Commissioner for Agriculture and Food, asking him to develop an EU Action Plan for Plant-Based Foods by 2026. The groups represent several interests, including farmers, health professionals, consumers, animal welfare, and the environment. Among them are BEUC, ProVeg International, Greenpeace, IFOAM, Rainforest Action Network, Compassion in World Farming, and Freshfel. The signatories are calling for a plan to strengthen the entire plant-based agri-food chain, from farmer to consumer. They have urged the Commissioner to ensure the plan’s development is included in the Vision for the Future of Agriculture and Food, which is expected in late February. Hansen has previously failed to commit to drafting the plan by 2026. It is suggested that the plant-based action …

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Mosa Meat

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Approvals

Mosa Meat Requests First EU Market Authorisation for Cultivated Fat

Netherlands-based cultivated beef producer Mosa Meat has submitted its first request for Novel Foods market approval in the EU, seeking authorisation for its cultivated fat ingredient. The fat is designed to be blended with plant-based ingredients to create beef-style products such as hamburgers, meatballs, and bolognese. Following the regulatory submission, the cultivated fat will be evaluated by The European Commission (EC) and the European Food Safety Authority (EFSA). The submission is an important step towards introducing cultivated meat products to the European market; EU laws do not allow cultivated products to be assessed as a whole, but instead require cultivated ingredients to be submitted individually. This is only the second time a cultivated product has entered the EU’s Novel Foods process — the first was …

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female farmer spraying veg

Image courtesy of ProVeg International

Agriculture / Agribusiness

ProVeg Calls for Restructuring of EU Agriculture Subsidies to Prioritise Sustainable Crops

In a new policy brief, ProVeg International has called for the EU’s common agricultural policy (CAP) subsidies to be restructured to prioritise sustainable crop production. According to the policy brief, subsidies should incentivise farming that enhances nature, improves rural livelihoods, and minimises social and economic costs. ProVeg notes that some agricultural practices have consequences such as deforestation, soil degradation, greenhouse gas emissions, and biodiversity loss; in response, production may be intensified even further, creating a vicious cycle of harm. Along with incentives for sustainable crop production, the policy brief also recommends “true-cost accounting” for food production. It argues that if subsidies were allocated according to the true cost of food — accounting for factors such as environmental impact and the economic and human cost of …

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Fruits/ Vegetables/ Healthy Food

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Studies & Numbers

Study Recommends Reforming VAT Rates to Increase Affordability of Sustainable Foods

A study led by researchers from the Environmental Change Institute and the Oxford Martin School has recommended that VAT (value-added tax) rates on food should be set based on health and environmental considerations. The authors suggest that meat and dairy products should be subject to full VAT rates, while fruits and vegetables should be zero-rated. They say this would help consumers choose healthier and more sustainable diets; on average, it is expected that fruit and vegetable intake would increase by around a portion per week, while meat consumption would decrease by the same amount. The researchers estimate that these reforms could reduce cases of diet-related diseases such as heart disease, stroke, and diabetes by 170,000 per year in the UK and EU. Meanwhile, greenhouse gas …

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DELICIOUS project

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Milk- and Dairy Alternatives

€5M DELICIOUS Project Uses Microbial Fermentation to Enhance Sensory & Nutrition Properties of Dairy Alternatives

A European innovation project called DELICIOUS has officially launched with the aim of accelerating the transition towards plant-based dairy alternatives. The project will develop a new technology that integrates microbial fermentation with plant-based raw materials to create affordable and tasty alternatives to dairy products such as cheese and kefir. It will bring together 17 entities from nine countries, including research centres, universities, SMEs, large companies, clusters, and associations, under the Horizon Europe programme. The four-year project has a budget of €5 million and will use cutting-edge technologies such as high-throughput screening and machine learning under the leadership of RISE Research Institutes of Sweden. Its work will enhance the sensory properties and nutritional value of plant-based dairy, while creating a production process with a carbon footprint …

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Kern Tec

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Fairs & Events

BettaF!sh and Kern Tec Among the Winners of EIT Food’s Marketed Innovation Prize 2024

EU-supported food innovation community EIT Food has announced the winners of its Marketed Innovation Prize, which recognises food startups that have successfully brought products or services to market. The prize grants €10,000 to the best-marketed innovations in each of three regions (North-East, West, and South), and €5,000 to the best-marketed innovation in five subcategories. It aims to reward startups that are supporting the transition to a more healthy, sustainable, and resilient food system. The winners BettaF!sh, a producer of fish alternatives made from regeneratively cultivated seaweed, has received the prize for Best Alternative Protein-based Solution. Meanwhile, the company’s Managing Director and co-founder Deniz Ficicioglu has received the Woman in Innovation award. Kern Tec GmbH, which upcycles waste fruit pits into high-value ingredients, was named Best …

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The European Food Safety Authority (EFSA) has deemed Impossible Foods' precision fermentation-derived heme — soy leghemoglobin — safe for consumption.

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Company News

Impossible Foods Approaches EU Approval Following Second Positive EFSA Opinion

Impossible Foods has moved another step closer to selling its products in the EU after the European Food Safety Authority (EFSA) Panel on Genetically Modified Organisms ruled that its soy leghemoglobin (heme) is safe to eat. The heme is produced using a form of modified yeast, which is cultivated in tanks using precision fermentation. It enables Impossible Foods’ plant-based meat to “bleed” and provides a meaty taste. Impossible Foods initiated the approval process back in 2019, and the heme finally cleared its first EFSA food safety hurdle earlier this year. The ingredient is now pending final approval by the European Commission and EU Member States. Following this publication, there will be a 30-day public consultation period where scientific comments and suggestions can be submitted and …

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