The Finnish food experience company Fazer announces the launch of the world's first chocolate bar powered by Solein in Singapore.

Image courtesy of Fazer

Products & Launches

Solar Foods and Fazer Unveil World’s First Air-Protein Chocolate Bar in Singapore

Finnish food producer Fazer announces the launch in Singapore of the world’s first chocolate bar powered by Solein. Solein, created by the Finish biotech Solar Foods, is a novel protein crafted through fermentation technology, utilizing microbes, carbon dioxide, and electricity without the need for agricultural resources, hence dubbed “air protein.” With this introduction, Fazer becomes the first fast-moving consumer goods company ever to offer a product made with Solein, marking as well the air protein’s retail debut in a consumer product. Solein received regulatory approval in Singapore in 2022, making it possible to introduce it to the public in various dishes, including a dairy-free chocolate gelato developed in collaboration with Fico, Solar Food’s restaurant partner. Taste the future Called “Taste the Future”, the vegan friendly …

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Enifer Secures €12 million grant to build a first-of-its-kind mycoprotein ingredient factory

Image courtesy of Enifer

Investments & Finance

Enifer Receives €12M EU Grant for “First-of-its-Kind” Mycoprotein Facility in Finland

Finnish biotech startup Enifer announces that it has received a grant worth over €12 million from the European Union’s NextGenerationEU programme, to construct its first commercial-scale mycoprotein facility in the Uusimaa region (the exact location has not been revealed). Enifer has developed a mycoprotein ingredient called PEKILO using fungal fermentation, industrial byproducts, and waste streams. The plant’s total construction cost is €30 million and is set to be completed by the end of 2025, with production starting in 2026. Once operational, the biotech claims that the mycoprotein factory, the first-of-its-kind, will be ready to produce three million kilograms of PEKILO per year — equivalent to the protein yield of 30,000 cows while emitting at least 20 times fewer carbon emissions. “This plant will be a critical …

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Niklas Kaskeala, chairman of Plant Based Foods Finland. Image supplied.

Company News

Oatly Manager Chairs New ‘Plant Based Foods Finland’ Business Group Targeting Plant-Based Market Growth

A new business association, Plant Based Foods Finland (Pro Vege in Finnish), has been established to help increase the share of plant-based foods in the Finnish food system. Among the association’s 18 founding members are the country’s three largest supermarket chains — Kesko, SOK, and Lidl Finland — said to account for 92% of the food retail market. Several restaurants and plant-based companies are also included; the full list is Food Farm, Kotipizza Group, Lipasu, MeEat Food Tech, Mö Foods, Nordic Umami Company, Oatly, Oy Soya Ab, Porlammi Dairy, Raisio, Tmi Jukka Kajan, Virna Food Radecon, Vöner, WWF Finland and Ylva Palvelut. Ambitious plans, mission-aligned partners Plant Based Foods Finland will work to make plant-based foods attractive to as many people as possible, with a …

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Solar Foods raises €8M in oversubscribed funding round

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Investments & Acquisitions

Air Protein Producer Solar Foods Raises €8M in Oversubscribed Funding Round

Finland’s Solar Foods, a company developing “food out of thin air”, has raised €8 million in an oversubscribed funding round. The round was conducted via Finnish investment organiser Springvest Oyj, and is the largest to ever take place on the platform. Registration was initially planned to be open until November 10, but the round reached capacity almost two weeks early following “overwhelming demand” from investors. Solar Foods will use the funding to ramp up production at its first commercial-scale facility, Factory 01, and commercialise Solein (the company’s protein) in food products. Operations at the facility are expected to begin in the first half of next year. Solar Foods produces protein by feeding microorganisms with carbon, hydrogen, oxygen, and nitrogen from the air; the hydrogen and …

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REBL Eats and La Vie collaborate to introduce a plant-based pasta carbonara in Finland.

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Products & Launches

REBL Eats Launches Plant-Based Pasta Carbonara Powered by La Vie in Finland’s Kesko Stores

In a first-ever collaboration, REBL Eats, a Finnish producer of vegan ready-meals, and La Vie, a French expert in alternative pork, have joined forces to create an old classic with a modern twist: plant-based pasta carbonara. REBL Eats’ new plant-based pasta carbonara features La Vie‘s famous veggie lardons to deliver the authentic flavors of the Italian recipe. La Vie leverages food tech to produce the carnivore-fooling plant-based bacon that has conquered France and many European countries, including the UK.  La Vie reports that the “lip-smacking dish” has been a success, with over 1000 Finnish foodies enjoying the vegan meal each week since it launched in 200 Kesko- K-Group stores across Finland. High-quality ready meals REBL Eats offers a range of ready meals, sandwiches, and oats puddings in …

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Oddlygood and Planti

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Investments & Acquisitions

Oddlygood Acquires Planti, Securing Top Spots in Dairy Alternative Markets in Sweden and Finland

Finnish plant-based product manufacturer Oddlygood has recently made a significant move in the plant-based food industry by acquiring the Nordic brand Planti. This strategic acquisition places Oddlygood at the forefront of two prominent dairy alternative categories: spoonable snacks in Sweden and cooking products in Finland.  Founded in 2018, Oddlygood has rapidly grown its presence in the industry. The company recently secured a retail partnership with Morrisons in the UK, while also seeing success of its product lineup of oat drinks and spoonable snacks in the American and European markets.  In 2022, Oddlygood achieved a record turnover of €23.5 million, with projections pointing toward even greater profits this year.  CEO of Oddlygood, Niko Vuorenmaa emphasizes the significance of the Planti acquisition, highlighting: “Planti is our first …

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© MeEat Food Tech

Manufacturing & Technology

MeEat Selects Centric PLM to Help Revolutionize Plant-Based Food Industry

Finnish food tech startup partners with Centric Software to bolster innovation, streamline processes & enhance collaboration Centric Software®, the Product Lifecycle Management (PLM) market leader, proudly announces its partnership with MeEat, a Finnish plant-based food tech startup. Centric Software provides the most innovative enterprise solutions to plan, design, develop, source and sell products such as apparel, footwear, sporting goods, furniture, home décor, consumer electronics, cosmetics, food & beverage and luxury to achieve strategic and operational digital transformation goals. Founded in 2020, MeEat Food Tech is a plant-based food startup with an aspirational mission — to make the best plant-based products and help the meat industry switch to plant-based food production. MeEat is a spin-off from a Finnish meat processing company, Pouttu, and their brand MUU …

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An AI generated image of microbes

© Solar Foods

Fermentation

European Innovation Council Funds Solar Foods-Led Consortium Creating Milk Protein from CO2 and Electricity

From over 400 contesting teams, a research consortium led by Finnish company Solar Foods to produce sustainable milk protein from CO2 and electricity has been selected by the European Innovation Council’s Pathfinder Challenge 2022.  The challenge, which seeks cutting-edge research projects that could achieve breakthroughs in their respective fields, will invest €5.5 million in the consortium’s four-year HYDROCOW project. Solar Foods will work with the University of Groningen, RWTH Aachen University, and FGen AG, a subsidiary of Ginkgo Bioworks, to develop a novel biotechnology platform independent from agriculture and photosynthesis, to create sustainable food, materials, medicines, and chemical production.  A groundbreaking technology HYDROCOW aims to develop a carbon-neutral system by genetically modifying hydrogen-oxidizing microbes to produce beta-lactoglobulin using CO2 and electricity instead of traditional fermentation solutions that use agricultural feedstocks …

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Foodiq Spoothie product in kitchen

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Investments & Finance

Nicoya AB Invests in Foodiq’s Innovative Alternative Dairy Tech

Foodiq a Nordic co-manufacturer that says it is committed to transforming the food industry, announces it has received investment from Swedish foodtech investment company Nicoya to support the company’s growth and expansion. According to its own statements, Nicoya has set itself the goal of achieving a positive impact on people, planet and health through the investment.  Foodiq is currently introducing its dairy-free Multi-Layer Cooking (MLC) technology, which aims to pave the way for ‘next generation’ plant-based foods. According to Foodiq — developer of Fabea+, an ingredient made from fermented fava beans — its MLC technology is intended to create the conditions for a transformative change towards a more sustainable and tastier food future. All-in-one processing Foodiq’s MLC technology provides the ability to perform multiple functions …

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Havredals' fava beans

© Havredals

Health

The BeanMan Study in Finland Examines Effects on Male Health of Legume Protein Compared to Meat

A study conducted at the University of Helsinki showed that partial replacement of red and processed meat with foods based on peas and broad beans (also known as faba or fava beans) ensures an adequate intake of amino acids in the diet and does not negatively affect bone metabolism. “Reducing the consumption of red and processed meat in the diet to the ceiling of the Planetary Health Diet while increasing the consumption of legumes grown in Finland, such as peas and field beans, is safe from a protein nutrition perspective. Bone health is also not affected by such dietary changes,” says PhD student Suvi Itkonen from the Faculty of Agriculture and Forestry. For the BeanMan study, 102 Finnish men followed a study diet for six …

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Image credit: Foodiq

Manufacturing & Technology

Foodiq Introduces MLC Technology, “Leading the Charge in the Plant-Based 2.0 Revolution”

Finnish plant-based foods innovator and co-manufacturing provider Foodiq has introduced its new Multi-Layer Cooking (MLC) technology for dairy-free products such as fermented yogurts, puddings, spreadable cheeses, and even ready-to-serve soups and sauces.   Presenting it as a key development in the transition to plant-based 2.0, the technology can work with different raw ingredients, including oats, hemp, rice, and fruits. This diverse range of choices facilitates the creation of customized products with desired characteristics, such as high protein content, low sugar, or clean labeling, explains the Finnish innovator. “This offers an exciting opportunity to research and experiment with unconventional raw materials and develop new food products that are healthier, sustainable and delicious,” said Petri Kallio, factory director at Foodiq. From testing to large scale production MLC can perform …

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RIP Foods street food

© RIP Foods

Fermentation

Mycorena and RIP Foods Partner Up to Create Mycoprotein-Based Street Food

Mycoprotein specialist Mycorena and Spain’s plant-based street food brand RIP Foods are collaborating to develop mycelium-based street food appealing to mainstream customers.  Today, Mycorena announced their first joint creation using mycoprotein  — a vegan kofta inspired by Middle Eastern flavors. The product is set to launch soon in the Netherlands at plant-based restaurant Karma Kebab. “Mycorena and RIP Foods share many traits, working tirelessly with R&D and strongly focusing on innovation and technology to improve taste and texture that will please flexitarians and meat eaters,” said the Finnish company. First step in the Mediterranean market Based in Barcelona, RIP raised €625,000 in a pre-seed funding round last year. Its retailer and food service portfolio includes plant-based gyozas and various flavors of bao, skewers, spring rolls, and katsu. Recently, the company …

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Solar Foods' protein Solein used in different dishes

© Solar Foods

Fermentation

Solar Foods and Ajinomoto Unite to Create Next-Gen Air Protein Foods

Last week, Finland’s Solar Foods debuted its microbial protein Solein, made out of thin air, at a tasting event in Singapore. After this historic moment in food history, Solar Foods has announced a strategic alliance with Japanese food and biotechnology corporation Ajinomoto to develop products using the revolutionary Solein and introduce them to global markets.  The partnership — Solar Foods’ first collaboration with a major global food brand — will make Solein a reality. In the coming years, a new range of sustainable products will launch for the first time in Singapore. In Q4 2024, the companies will conduct a market feasibility study in Singapore for product development. Solar Foods is now ready to commercialize Solein. It received regulatory approval from the Singapore Food Agency (SFA) last October, …

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Solar Foods' protein Solein used in different dishes

© Solar Foods

Fermentation

Solar Foods’ Air Protein to Be Tasted by Public Tomorrow in “Watershed Moment” for Food History

Finland’s Solar Foods announces the debut of its microbial protein Solein in the first-ever tasting event of an air protein, taking place in Singapore tomorrow, the 25th of May. Solein, described as the world’s most sustainable protein, is developed with microbes, carbon dioxide, and electricity. Its bioprocess is free from the “burdens of agriculture” and weather events, allowing its production anywhere; in deserts, Arctic regions, and even space.  Michelin-starred chefs will explore this novel protein’s culinary possibilities in different dishes served at a fine restaurant, announces Solar Foods. Why Singapore? Singapore’s reliance on importing over 90% of its food has led the government to establish food security as a high priority. Over SG$114 million has been invested in alternative proteins as part of the government’s 30 …

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Onego Bio_Bioalbumen whisk

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Fermentation

Onego Bio’s Animal-Free Egg White Wins Fast Company 2023 World Changing Ideas Award

Fermentation startup Onego Bio announces its development of Bioalbumen™, an animal-free egg white protein, has been selected as a winner in Fast Company’s 2023 World Changing Ideas Awards. Bioalbumen was named the Winner of the Food category and a Finalist in the Agriculture category.  Produced with precision fermentation, Bioalbumen harnesses a scalable biotech process that uses the microorganism Trichoderma reesei. In a method akin to beer production, the microbes are fed water, sugar, and certain minerals to produce Bioalbumen powder, which is identical to egg white protein powder.  According to Onego Bio, Bioalbumen provides all the nutritional and functional benefits of egg whites without the environmental, safety and supply chain concerns of chicken eggs. The product also maintains the performance of real egg whites, including …

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© eniferBio

Fungi, Mushrooms & Mycelium

Finland’s EniferBio Raises €11M to Scale Up Production of Upcycled Mycoprotein

Finnish biotech startup eniferBio, which produces upcycled mycoprotein powder from food and agricultural byproducts, has raised €11 million in Series A funding. The round was led by Aqua-Spark, with participation from Tesi, Valio, Voima Ventures, and Nordic Foodtech VC. EniferBio will use the funding to scale up production of its mycoprotein powder to thousands of tons per year, along with seeking regulatory approval both in the EU and further afield. Called PEKILO, the mycoprotein is produced through fermentation and contains up to 70% protein. It is also highly sustainable, requiring very little land and water to produce. While the protein was initially developed decades ago as a more sustainable form of animal feed, eniferBio is exploring an array of other applications, including human food. The …

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Meeat Wins at World Food Innovation Awards 2023 2

Image courtesy of Meeat

Company News

Finland’s Meeat Food Tech Wins Best New Business at World Food Innovation Awards

Finnish plant-based company Meeat Food Tech has won Best New/StartUp Business at FoodBev’s World Food Innovation Awards. Meeat was also shortlisted in the Best Ingredient Innovation and Best Packaging categories, with the judges impressed by the company’s wide range of 50 innovative products. Founded by a group of former meat industry professionals, Meeat offers ready meals and cooking sauces alongside meat alternatives such as hot dogs and nuggets. The company’s hero ingredient is fermented fava beans, leveraged for their neutral flavour, sustainability, and high protein content. Describing its products as “rehab for meat eaters”, Meeat plans to rapidly expand throughout Europe, Asia, and the US after raising €8 million last year. The company also recently announced plans to provide a partnership option to transform meat …

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Meeat Food Tech

© Meeat Food Tech

Company News

Meeat Food Tech Plans to Make Meat Factories Plant-Based With Fermented Fava Beans

Finland’s Meeat Food Tech was founded in 2020 by a group of former meat professionals who are working to transform the food industry through plant-based products. Meeat’s “hero ingredient” is fermented fava beans, which are highly sustainable, protein-rich, and have a neutral flavour. Due to its scalable and cost-efficient setup, the company says it can provide a partnership option to transform meat factories into plant-based operations. Last August, Meeat raised €8 million to rapidly expand throughout Europe, Asia, and the US. The company now has a range of over 50 plant-based products, featuring meat alternatives such as hot dogs, ready meals like Tikka Masala, and cooking sauces for dishes such as chilli and bolognese. Meeat also acts as a plant-based distributor, and helped to bring …

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Finnish dairy company launches vegan mozzarella

© Jokilaakson Juusto/Ilo

Cheese Alternatives

Finnish Dairy Company Expands Vegan Range With Mozzarella Alternative

Jokilaakson Juusto is a Finnish dairy company making cheeses and gourmet spreads. In 2007, the producer launched a plant-based brand, Ilo, which was initially focused on hummus. Jokilaakson then introduced a range of vegan cheeses under the Ilo brand, including artisan cashew-based varieties, pizza cheese, and spreads in flavours such as garlic and sweet jalapeno. The products are made alongside the company’s dairy cheeses in the town of Jämsä, where cheese has been produced since the 1950s. Now, the Ilo range has been expanded with Vegan Mozzis, an alternative to mozzarella slices. When melted, the slices are said to have a stringy consistency and a mild flavour, like conventional mozzarella. One package provides just the right amount of cheese for a margherita pizza. The Mozzis …

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Redefine Meat and Classic Fine Foods collaborate

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Company News

Redefine Meat Reports Record Veganuary With 70 New Restaurant Partnerships

Redefine Meat reports a record Veganuary with over 70 new food service customers onboarded across Europe. In the 12 months following Redefine’s impressive $135 million financing round, the Israeli company has seen continued success, bolstered by its partnership with Giraudi Meats, Europe’s leading importer of high-end meat, and further expedited by this year’s Veganuary campaign. The “New Meat” products have now launched commercially across the UK, Germany, Netherlands, France, Austria and Finland, as detailed below. Netherlands New restaurant partnerships in the Netherlands include Boterlap, Koks gemert, Wildschut, Luxembourgh and Shakshuk. Redefine commercially-launched Redefine Pulled Beef, Pulled Pork, and Redefine Bratwurst within the Dutch market. Germany Across Germany, hundreds of restaurants nationwide are serving New Meat following accelerated growth during Veganuary.  Mundfein, launching its first Redefine …

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