Finland

Solar Foods signs letter of intent regarding commercialization of Solein air-based protein

© Solar Foods
Company News

Solar Foods Signs Letter of Intent Regarding Commercialization of Up to 1,650 Tonnes Per Year of Its Air-Based Protein, Solein

Finland’s Solar Foods has signed a Letter of Intent with a leading international brand in health and performance nutrition, with the aim of commercializing between 500 and 1,650 tonnes per year of its air-based protein, Solein, over the period 2026-2030. The Letter of Intent describes the companies’ intentions to collaborate on the development of products in the Health & Performance category, and outlines the fundamental principles of the planned collaboration. The intention behind the partnership is to advance product development and explore integration into end-customer offerings, such as ready-to-mix protein shakes and protein bars. If the Letter of Intent leads to a binding agreement, 1,650 tonnes of Solein per year would correspond to around 13% of the full production capacity of the company’s Factory 02, …

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Mö cheese

© Mö
Cheese Alternatives

Oat-Based Cheese Brand Mö Sees 88% Sales Growth in Finland, Eyes European Expansion

Mö, a Finnish food technology company, is expanding its portfolio of oat-based cheese alternatives after securing substantial growth in Finland and the Nordics. Founded in 2020 by sisters Annamari and Johanna Jukkola, who grew up on a dairy farm, Mö has quickly gained recognition for its sustainable and functional plant-based products. The oat advantage The company’s offering includes a range of vegan cheeses made from a proprietary oat-based formula developed using locally sourced Finnish oats. The blend, which incorporates up to 70% fresh oat drink, enables the cheeses to maintain authentic flavors, creamy textures, and excellent meltability, while offering healthier nutritional profiles compared to conventional dairy products. The cheeses also contain less fat, functional fibers, and no artificial additives. “We’re not just making cheese alternatives, …

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Origin by Ocean

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Algae, Microalgae & Seaweed

Origin by Ocean and CABB Group Partner to Convert Invasive Sargassum Algae into Valuable Ingredients

Origin by Ocean, a Finnish green chemicals company, has formed a strategic partnership with the CABB Group to establish a biorefinery at CABB’s production site in Kokkola, Finland. This new facility will be the first to utilize Origin by Ocean’s biorefinery technology to extract valuable chemicals from sargassum, an invasive brown algae. Scheduled to begin operations in 2028, the biorefinery will process sargassum into ingredients such as alginate, fucoidan, and biomass residue, which are used in industries including cosmetics, food, and pharmaceuticals. Sargassum, a seaweed driven by agricultural runoff and rising ocean temperatures, has caused significant environmental and economic disruption in coastal regions, particularly in the Caribbean and West Africa. The algal blooms not only impact local ecosystems but also affect local economies. For example, …

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Valio to relocate Kauhava factory to Joensuu

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Manufacturing & Technology

Finland’s Valio to Close Kauhava Fava Bean Facility, Moving Production to Joensuu

Earlier this year, Finnish dairy company Valio acquired Raisio’s plant protein business. This included the Härkis® and Beanit® brands, which offer products made from fava beans. Now, Valio has announced its intention to relocate the Kauhava factory operations that produce the fava bean products to its own site in Joensuu. Consequently, the Kauhava facility will close, potentially by the end of the year. All 11 employees at the plant will be affected, though Valio aims to offer as many people as possible jobs at other sites. “The personnel at the Kauhava factory have done a good job under both Raisio’s and Valio’s ownership,” said Juha Penttilä, Valio’s Executive Vice President, Operations. “Change negotiations involving personnel reductions are always very unpleasant, and we want to handle …

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PEKILO protein

Enifer's PEKILO © © Iiro Muttilainen
Fermentation

Enifer Partners With FS to Produce Mycoproteins in Brazil from Corn Ethanol Sidestreams

Finnish mycoprotein company Enifer has announced that its proprietary PEKILO® fermentation technology is set to arrive in Latin America for the first time, in partnership with Brazilian ethanol producer FS. The collaboration will mark the first time Enifer’s PEKILO®Pet and PEKILO®Aqua production processes have operated outside Europe, and the first time corn ethanol-derived thin stillage has been used as feedstock. FS is now working to construct an industrial process at a pilot scale for the Brazilian market, which will produce approximately a combined 500 tonnes of PEKILO®Pet and PEKILO®Aqua annually. The fermentation process will be integrated with FS’s ethanol production, using sidestreams from existing operations to improve resource efficiency and advance circular economy principles. “Relevant and innovative solution” To enable the scale-up of the production, …

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Studies & Numbers

Study: What Causes Bitter Flavours in Faba Beans, and How Can They Be Reduced?

In recent years, faba beans have often been discussed as a promising source of plant-based protein. However, many consumers find that the beans are unpleasantly bitter and create a drying sensation in the mouth. In a consumer study, protein products made from faba beans received particularly negative reviews, with the bitter taste found to persist even after processing. To address this, a new study conducted at the University of Helsinki has investigated the root causes of these flavour issues. The research found that the bitter taste and mouth-drying sensation were linked to the presence of the pyrimidine glycosides vicine and convicine, as well as certain amino acids such as phenylalanine. Additionally, some compounds created by lipid oxidation caused cereal-like aromas. This knowledge could allow for …

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Foodiq

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Manufacturing & Technology

Foodiq Eyes Global Growth with Funding to Scale its MLC Technology for Dairy-Free Products

Foodiq, a Finnish food technology company, has raised significant investment to support its expansion into Asia and North America. The funding will enable the company to advance its proprietary Multi-Layer Cooker (MLC) technology and hire additional talent to accelerate its global growth. The funding will allow Foodiq to further develop its technology and expand its presence in key global markets, capitalizing on the growing demand for sustainable and localized food production solutions. At the heart of Foodiq’s growth strategy is the MLC technology, a food processing platform designed to streamline the production of dairy-free products. The MLC system is versatile, capable of producing a wide array of dairy and dairy-style alternatives, such as fermented yogurts, puddings, spreadable cheeses, and ready-to-serve soups and sauces. The technology’s …

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Study finds current processed food classification systems may not be adequate for plant-based foods

© Ville Koistinen/CC BY 4.0
Studies & Numbers

Study: Processed Food Classification Systems May Not Accurately Reflect the Healthiness of Plant-Based Products

A new study conducted at the Food Sciences unit of Finland’s University of Turku has found that food classification systems may overlook the health benefits of some processed plant-based products. The researchers argue that current systems do not sufficiently acknowledge the biochemical composition of the product, particularly levels of phytochemicals (beneficial compounds found in plants). By analysing various commercially available plant-based products made from ingredients such as soy, peas, wheat, and fava beans, they demonstrate that different processing methods have significant effects on the biochemical composition of the end products. For example, products prepared using protein concentrates or isolates, such as plant-based burgers, contained very few isoflavonoids, while those made using lighter processing techniques, such as tofu, still had high levels. Furthermore, some fermented tempeh …

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Cellular agriculture could help create a sustainable food system in Finland

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Sustainability / Environment

Report: How Cellular Agriculture Could Make the Finnish Food System More Sustainable & Profitable

A new report by VTT Technical Research Center of Finland, Natural Resources Institute Finland, and the University of Helsinki has investigated the state of cellular agriculture in the country. At the request of the Ministry of Agriculture & Forestry and Business Finland, the authors list eight recommendations for policymakers, which include making investments in production-scale infrastructures and expediting and streamlining the EU’s regulatory process. According to the report, cellular agriculture is strategically important because it could boost economic growth, increase food self-sufficiency, and improve the strategic autonomy of Finland, along with the EU as a whole. The export potential for Finland is reported to be €500-1000 million by 2035, while infrastructure investments could open up opportunities for billions in exports of equipment, technology, and expertise. …

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Solar Foods

© Solar Foods
Company News

Solar Foods Signs MoUs Regarding Commercialization of 6,000 Tonnes of Solein, While Fazer Launches Solein-Powered Products in the US

Solar Foods has signed a Memorandum of Understanding (MoU) with two international customers regarding the commercialization of 6,000 tonnes of its air-based protein, Solein, per year. The MoUs are a joint plan of the companies and outline the principles of the planned collaboration. Solar Foods has already been working with the companies on research and product development. If the collaboration leads to a binding agreement, the 6,000 tonne volume would correspond to approximately half the full production capacity of Solar Foods’ Factory 02, which is now in its pre-engineering phase and is aimed to be fully operational in 2030. The facility has an annual planned capacity of 12,800 tons, almost a hundred times that of the company’s Factory 01. “These agreements serve as compelling proof …

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Portrait of Jukka Kajan

Jukka Kajan, Executive Director of Plant Based Food Finland, Image supplied.
Interviews

Plant Based Food Finland: “We Seek to Create a More Level Playing Field With Traditional Food Products”

Jukka Kajan is the Executive Director of Plant Based Food Finland. In his current role, he leverages his extensive network and industry expertise, gained from a career in stakeholder relations and public affairs for food companies, as well as consulting on the dynamics of the plant-based food value chain. He is driven by the impact that plant-based foods and novel foodtech can have in building a more sustainable future. We spoke with Jukka Kajan about the organization’s mission to support and accelerate the growth of the plant-based food sector in Finland. In this interview, he shares insights into the country’s thriving plant-based industry, key market trends, and the challenges shaping its future. We also discuss Finland’s role as a leader in oat-based innovation, the policy changes …

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S Group

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Retail & E-Commerce

Finnish Retailer S Group Reports Increase of Over 10% in Plant-Based Milk & Cheese Sales in January

Finnish grocery retailer S Group has reported a significant increase in sales of plant-based products following a successful campaign in January. This year, the group expanded its collaboration with Vegaanihaaste (the Vegan Challenge) to all its grocery stores, including S-market, Prisma, Sale, and Alepa. The challenge reportedly attracted a record number of participants. As a result, sales of plant-based milk and cheese products increased by more than 10 percent in January compared to a year ago. Meanwhile, sales of fava protein brand Härkis and alt dairy brand Oddlygood were up several dozen percent. Demand for fresh vegetables, frozen vegetables, and plant-based cooking products also rose compared to January last year; this was encouraged by the “Alle euron hevi” concept, which highlights produce that costs less …

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Enifer PEKILOPet

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Fungi, Mushrooms & Mycelium

Study: Enifer’s PEKILO®Pet Mycoprotein Ingredient is Up to Seven Times More Carbon Efficient Than Soy Protein Concentrate

A new life cycle assessment by Finnish biotech company Enifer has found that the carbon footprint of the company’s proprietary mycoprotein ingredient, PEKILO®Pet, is significantly lower than that of many common pet food ingredients. The cradle-to-gate total carbon footprint of PEKILO®Pet, covering fossil, biogenic, land use, land use change, and forestry emissions, was found to be 0.93 kgCO₂e per kilogram of product. In contrast, soy protein concentrate can produce up to 6.7 kgCO₂e per kilogram, over seven times more. PEKILO®Pet is also said to outperform insect protein powder (1.149 kg CO₂e per kilogram), and conventional dry pet food ingredients such as lamb (5.84 kg CO₂e per kilogram). The production process accounts for 47% of PEKILO®Pet’s emissions, while raw materials account for 38% and transportation contributes …

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© Raisio Group / Kuvatehdas - Roni Lehti
Investments & Acquisitions

Raisio Sells Plant Protein Business to Finnish Dairy Giant Valio in €7M Deal

The food company Raisio will sell its plant protein business and the Härkis® and Beanit® brands, under which plant protein products have been marketed, to the Finnish dairy and food company Valio. The price of the deal is €7 million, which will be paid to Raisio in cash upon the transfer of the business. The companies have signed a purchase and sale agreement for the sale of the plant protein business, the related fixed assets and the Härkis® and Beanit® fava bean brands. The fixed assets include, among other things, the equipment of the factory producing plant protein products in Kauhava.  The plant protein business employs 16 people, who will be transferred to Valio as existing employees as part of the deal. Raisio has been a …

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Solar Foods

© Solar Foods
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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Rami Jokela Solar Foods

Rami Jokela © Solar Foods
Company News

Rami Jokela Appointed CEO of Solar Foods as Company Targets Global Markets

Solar Foods has announced the appointment of Rami Jokela as its new chief executive officer, effective April 1, 2025. Jokela, who brings extensive experience in scaling international businesses, will lead the company as it moves from research and development into global commercialization. Jokela succeeds founding CEO Pasi Vainikka, who has led the company since its inception. Vainikka will continue in an advisory role through the end of 2025 to support the leadership transition and oversee ongoing strategic initiatives. Jokela’s immediate focus will be on expanding Solar Foods’ presence in the Health & Performance Nutrition segment, with an emphasis on the US market. He is also tasked with implementing a new conceptual sales model, increasing product price points, and scaling production capacity at one of the …

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Fermented fats

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Fermentation

Melt&Marble Partners With Valio to Develop Plant-Based Foods Containing Fermented Fats

Melt&Marble, a Swedish startup producing fat ingredients using precision fermentation, has partnered with major Finnish food company Valio to develop plant-based foods made with fermented fats. The long-term research collaboration will involve studying the properties of new types of fat produced by Melt&Marble, before commercializing plant-based foods containing the fats. These should have improved mouthfeel, structure, and succulence compared to existing plant-based alternatives. The fermented fats will need to gain novel foods approval to be sold on the European market, meaning it will take several years for the products to arrive on supermarket shelves. In the US, Melt&Marble’s products will undergo the FDA’s Generally Recognized as Safe notification process, which should allow for faster approval. Consequently, commercialization may begin in the US by the end …

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Happy Plant Protein team

© Timo Kauppila/Happy Plant Protein
Investments & Acquisitions

Happy Plant Protein Raises €1.8M for Technology Empowering Local Food Manufacturers to Produce Plant Protein

Happy Plant Protein, a spinout from VTT Technical Research Centre of Finland, has raised €1.8 million in a pre-seed funding round led by Nordic Foodtech VC. The round also saw participation from Butterfly Ventures and Business Finland via a grant. The funding will be used to further develop and license Happy Plant Protein’s patented technology, which allows for the production of high-quality plant proteins with existing extrusion machinery. The technology could empower local food manufacturers and brands to produce their own plant proteins, removing the need for imports. This would make plant proteins available with only minor investments and no regulatory hurdles, accelerating new product development and market entry. The process is also significantly more affordable than conventional methods of manufacturing plant protein isolates, since …

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Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU market.

© Iiro Muttilainen
Company News

Enifer Breaks New Ground as First Nordic Firm to Seek Novel Food Approval for Mycoprotein

Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU. The company claims to be the first Nordic company to apply for a mycoprotein under novel foods. This regulatory step marks a significant milestone in the company’s commercialization efforts, which recently secured funding to build a €33 million production facility, scheduled for production by the end of 2025. In addition to the EU approval, which could take several years, Enifer plans to pursue GRAS status in the US and novel food approval in Singapore. “We’re incredibly proud to continue the work that visionary scientists began in the 1980s and to take this vital step towards bringing PEKILO® to …

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Onego Bio_Bioalbumen whisk

© Onego Bio
Investments & Finance

Finnish Alternative Protein Firms Secure €10M for Collaborative R&D Projects From Business Finland

Business Finland has granted two Finnish projects — FoodID and FinBioFAB — 10 million euros in R&D funding to create alternative proteins and materials through research collaboration. The Finnish projects were accepted into the Global Centers program led by the US National Science Foundation (NSF), operated jointly by six countries aiming for breakthrough solutions to global challenges. This year’s funding call focused on the bioeconomy, with the main themes being biofoundries and biodiversity. Alternative proteins and cacao The FoodID project seeks to innovate sustainable processes by leveraging digital tools to produce alternative proteins and lipids using plants and fermentation. The aim is to create sustainable and healthy raw materials to improve global food systems. Finland’s VTT, the University of Helsinki, and companies Fazer, Valio, MeEat, Enifer, …

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