France

Maison Linotte Purely butter

© Maison Linotte
Milk- and Dairy Alternatives

French Luxury Pastry Brand Maison Linotte Launches Plant-Based Butter for Chefs

Maison Linotte, a French luxury pastry brand known for its cookies, has launched what it describes as “the new generation of plant-based butter”. Called Purely, the butter is designed for chefs and pastry lovers. It is made from organic ingredients and is free of palm oil, additives, and major allergens. According to Maison Linotte, Purely is a 1:1 replacement for conventional butter, so chefs do not need to modify their recipes to use it. The product is also said to have a neutral taste and appearance, meaning it does not alter the flavor or color of baked goods. This could give it an advantage over dairy butter. Maison Linotte was inspired to develop the butter after struggling to find an organic, plant-based option made with …

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© ACCRO
Company News

Five Companies Partner to Form InterVeg, “France’s First” Plant-Based Food Coalition

Five companies — Hari&Co, Accro, HappyVore, La Vie, and Swap Food — have joined forces to form InterVeg, said to be France’s first coalition dedicated to plant-based food. InterVeg aims to mobilize decision-makers and the general public around a shared vision for sustainable, healthy, and sovereign foods. The association will initially focus on two strategic priorities — advocacy with institutional stakeholders for a favorable regulatory framework and innovative communication to change eating habits. InterVeg plans to take a constructive and non-ideological approach, providing a non-partisan space for collaboration, openness, and responsibility. The association believes that France has a unique opportunity to become a European leader in the food transition. Making plant-based meals a given France’s plant-based food industry appears to be entering a phase of …

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Bord à Bord

© Bord à Bord

Algae, Microalgae & Seaweed

Bord à Bord Leads France’s Push for Sustainable Seaweed Production

Bord à Bord, a French company based in Roscoff and Taulé, specializes in the harvest and cultivation of organic seaweed, blending local craftsmanship with sustainable practices. Founded in 1996 by Henri Courtois, the company has grown from a niche operation into a key player in France’s growing seaweed industry, which is gaining attention for its environmental benefits and culinary potential. A dual approach The company sources seaweed through both wild harvesting and farming. While it initially focused on wild seaweed, Bord à Bord has been involved in the development of seaweed farming in Europe for over 15 years. This dual approach allows the company to balance ecological sustainability with meeting the growing demand for marine algae. According to Courtois, “Humans are our priority,” reflecting the …

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© MYCFOODS
Fundraising

French Startup Mycelium Technologies Launches First Fundraising Round

Mycelium Technologies, a French startup specializing in mycelium-based foods, has launched its first fundraising round to support the industrial scaling of its innovative food products marketed under the MYCFOODS brand. The company aims to raise €750,000 from qualified business angels, with plans for a subsequent €4.5 million venture capital round next year. The company’s product, developed over four years of research and development, uses mycelium as the main ingredient. This new food offers a natural, clean-label alternative to traditional meat and fish, as well as ultra-processed plant-based products. According to the EIT Food Consumer Observatory, 60% of Europeans are moving away from ultra-processed plant-based alternatives due to concerns about their health impacts. MYCFOODS’ combines the firm texture of mycelium with a subtle flavor profile, It …

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SWAP Food chicken

© SWAP Food
Products & Launches

Heura and SWAP Launch Plant-Based Chicken Fillet Across 2,000 European Supermarkets

Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named “Suprême,” is now available in more than 2,000 retail outlets, including Carrefour, Leclerc, Monoprix, Intermarché, and Super U. The rollout will continue through June 2025. The product is a result of a collaboration between Barcelona-based Heura and French food tech company SWAP, previously known as Umiami. The Suprême is manufactured in France and developed to replicate the taste and texture of chicken breast using only plant-based ingredients. It contains seven ingredients and provides 20 grams of protein per serving, earning a Nutri-Score A. This marks SWAP’s first entry into the mass retail market. “This partnership with Heura marks a key milestone for SWAP: our entry …

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Verley founders Hélène Briand and Stéphane Mac Millan

Verley founders Hélène Briand and Stéphane Mac Millan, image supplied
Fermentation

Bon Vivant Rebrands to Verley, Unveils “World’s First” Functional Precision Fermentation Dairy Proteins

French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …

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OLALA!

© OLALA!
Company News

French Plant-Based Seafood Brand OLALA! Announces Closure Due to Insufficient Turnover

OLALA!, a French producer of plant-based seafood alternatives, has announced that it is ceasing operations after three years. On LinkedIn, OLALA! explained that it had not found its market and had failed to achieve sufficient turnover to sustain itself. The brand said food service companies had a strong resistance towards paying extra for plant-based products, even when they have sustainability and health benefits. OLALA! expressed gratitude to its team, investors, distributors, and wholesalers for their contributions over the past few years, and also thanked customers such as Kumo, EXKi, Land&Monkeys, VEGETAL FOOD, and Nausicaa Centre National de la Mer. Additionally, the company apologised to suppliers who had been left with unpaid invoices due to the closure. “A page is turning” A year ago, OLALA! announced …

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E.Leclerc marque repere vege

© E.Leclerc
Retail & E-Commerce

French Supermarket E.Leclerc Launches Végé Line with 45 Affordable Plant-Based Products

French retailer E.Leclerc’s private label brand, Marque Repère, has launched a new sub-brand, Végé, which offers a selection of plant-based products to providing affordable and accessible options for consumers. The range, consisting of approximately 45 items, includes products such as plant-based nuggets, breaded cutlets, falafels, mince, sausages, desserts, and beverages. These items are priced similarly to their animal-based counterparts and are currently available at a discount until March 29. Affordable and accessible Végé products are designed to cater to both vegetarians and those interested in exploring plant-based food. A large proportion of the new products are entirely vegan, however some are vegetarian, so for vegan consumers it’s important to check the label. Available at E.Leclerc locations, the range is positioned in the deli, fresh, and …

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AuraLIP

© AuraLIP
Investments & Acquisitions

AuraLIP Closes First Funding Round for Fermented Hemp Seed Ingredients

French startup AuraLIP, a producer of fermented hemp seed-based ingredients, has announced the completion of its first funding round. The round saw participation from BADGE Business Angels des Grandes Écoles, YES Invest, Food Planet (Yves Schladenhaufen), Femmes Business Angels, FFBB Management (Pierre-Yves Divet), Emmanuel Vasseneix, Cédric Le Rochais, and Jean-Thibault Geerts. The funding will be used to accelerate the development of AuraLIP’s Low Impact Protein, create jobs, and expand internationally. AuraLIP’s hemp seed fermentation technique is said to naturally enhance texture and umami flavor through a fast, sustainable, and easily scalable process. It can also be used to valorize industrial by-products. The resulting ingredients are said to have good nutritional claims, providing a source of protein and omega-3 fatty acids. They have relatively short ingredient …

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Plantex launches natural smoke flavouring

© Plantex
Ingredients

France’s Plantex Launches Natural Smoke Flavouring Free of Polycyclic Aromatic Hydrocarbons

French plant extract manufacturer Plantex has launched a new range called Smok’EXTRACT, providing a natural and innovative alternative to conventional smoke flavourings. The launch comes after the European Commission declined to renew the marketing authorisation for eight primary smoke flavourings due to serious concerns about their polycyclic aromatic hydrocarbons (PAH) content and genotoxicity. Companies will have a transition period of two to five years to find alternative solutions and make any necessary changes to their manufacturing processes before a definitive ban is introduced. However, most natural solutions are incomplete, since no aromatic molecule covers the entire smoke flavour spectrum. Seeing a gap in the market, Plantex decided to develop a natural, PAH-free alternative to smoke flavourings for use in products such as snacks, sauces, and …

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HappyVore ham

© HappyVore
Products & Launches

France’s HappyVore Launches Plant-Based Ham Made From Pea Protein

French plant-based meat startup HappyVore has introduced a new ham alternative made from textured pea protein and bean protein concentrate. The plant-based ham contains 20g of protein per 100g and has received a Nutriscore of A, the highest possible. It is also a source of protein and is said to generate four times fewer emissions than conventional meat-based ham. The product is free of major allergens and has already been voted Saveur de l’Année (Taste of the Year) 2025 by consumers. It is said to be ideal for use in sandwiches, croque-monsieurs, and more. Helping the French eat a more plant-based diet The launch comes after HappyVore introduced plant-based allumettes (matchstick-shaped bacon pieces) made from pea protein in 2023. Like the ham, they feature a …

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Riku and Anna Väänänen

Riku and Anna Väänänen - Image supplied
Interviews

Riku Väänänen: “It’s About Creating a System Where Every Stage of Production Respects Both Nature and Animal Welfare”

Riku and Anna Väänänen are a Finnish couple who left their corporate careers in Switzerland to pursue their passion for winemaking in the renowned Côtes de Bourg region of Bordeaux. Since 2016, they have been producing high-quality vegan and organic wines at Château Puybarbe, earning consistent praise from top wine critics, with all their wines scoring over 90 points from Decanter, Wine Enthusiast, and other respected reviewers. Their portfolio includes four distinct red wines and a celebrated rosé, Annabel. In this exclusive interview, Riku Väänänen shares his remarkable journey from the corporate world to sustainable viticulture. He discusses his dedication to soil regeneration, organic farming, and vegan winemaking, explaining why he chose to certify Château Puybarbe under the Biocyclic Vegan Standard. Riku also highlights the …

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© Symrise
Ingredients

Symrise to Showcase Vegan Cheese Solutions at CFIA 2025

Symrise, a global supplier of flavors and functional ingredients, will present its latest innovations at the Carrefour des Fournisseurs de l’Industrie Agroalimentaire (CFIA) trade show in Rennes, France, from March 4 to 6, 2025. Among the featured products is its vegan cheese solution, which aims to provide manufacturers with a cost-effective and sustainable alternative to traditional dairy-based ingredients. In addition to product innovations that address current market issues such as animal welfare and resource conservation, the focus is on enjoyment. By participating in the trade fair, Symrise wants to strengthen its market presence in France and establish direct contact with customers. The company’s vegan cheese offering is part of a broader portfolio designed to address industry demands for sustainability and economic efficiency. According to Symrise, …

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Revyve yeast protein egg replacers

© Alessa Joseph
Egg Alternatives

Revyve Study Finds Enthusiasm for Yeast Protein Egg Replacers Among European Consumers

A study by Dutch food tech company Revyve has found positive attitudes toward yeast protein egg replacers in three European countries — France, Germany, and the UK. Through AI-moderated interviews, the study aimed to gauge interest in Revyve’s functional brewer’s and baker’s yeast ingredients, which can be used as substitutes for egg proteins and synthetic texturizers. Consumers across all three countries recognized the nutritional and functional role of eggs in many foods, but showed enthusiasm toward the idea of yeast-based alternatives. While all three groups agreed that eggs were a source of protein and a good binder, there were some differences in opinion between countries. French consumers emphasized the role of eggs in thickening foods and creating soft, fluffy textures, but acknowledged that some people …

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Jay&Joy

© Jay&Joy
Investments & Acquisitions

Jay&Joy Doubles Capacity With Acquisition of Les Nouveaux Affineurs and €2M Investment

Jay&Joy, a French company specializing in plant-based cheese alternatives, has announced the acquisition of its competitor, Les Nouveaux Affineurs, alongside a €2 million funding round. The acquisition, supported by a €2 million funding round, expands Jay&Joy’s production capacity and product range in France and across Europe. Since CEO César Augier assumed leadership in 2023, Jay&Joy has revitalized its production processes, reestablished distribution channels, and initiated market expansion both domestically and internationally. The recent acquisition adds a production facility in Ivry-sur-Seine, complementing the existing site in Lacroix-Saint-Ouen, and retains 10 jobs from Les Nouveaux Affineurs. Augier stated, “Our ambition is clear: to offer exceptional plant-based alternatives while preserving our traditional know-how and accelerating our European expansion. This acquisition marks a crucial step in strengthening our leadership …

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La Vie ham

© La Vie
Politics & Law

France Overturns Restrictions on Plant-Based Food Labels After EU Ruling

The French Council of State has annulled two government decrees that sought to prohibit plant-based food producers from using terms traditionally associated with animal-based products, such as “steak” and “sausage.” The decision follows a ruling by the Court of Justice of the European Union (CJEU), which found that such national restrictions conflict with European regulations. The legal dispute dates back to 2020, when the French Parliament introduced a law barring the use of meat-related terminology for marketing plant-based products. This was later reinforced by a government decree issued in June 2022, followed by an updated decree in February 2024. However, several companies and professional associations challenged these restrictions, arguing they were incompatible with EU law. Before making its final ruling, the Council of State sought …

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Vietnamese Salad with Beyond Steak

© Beyond Meat
Food Service

Beyond Meat Introduces Beyond Steak to French Food Service Sector

Beyond Meat has announced the launch of its plant-based Beyond Steak in France, marking the product’s first entry into the French food service market. Starting in February 2025, the offering will be available to restaurants nationwide, aiming to provide a versatile option for those seeking plant-based menu additions. The Beyond Steak pieces, crafted from plant-based ingredients such as fava beans and wheat, are designed to replicate the taste and texture of conventional steak. Each 100g portion delivers 24g of protein and contains 182 calories, with only 1g of saturated fat and no cholesterol. The company also released a life cycle assessment (LCA) study of its Beyond Steak earlier this month, which found that the product generates 84% less greenhouse gas emissions and requires 93% less …

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microbial protein Formo cheese gratin

© Formo
Fermentation

GFI and Accenture Release Precision Fermentation Consumer Research Across Five Markets

A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, such as yeast, to produce specific proteins found in animal-based products, including dairy and eggs. These proteins, identical to those in conventional animal products, serve functional purposes such as enabling cheese to stretch or eggs to bind in recipes. PF products can either serve as ingredients incorporated into larger food items (e.g., whey protein in …

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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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Standing Ovation partners with Ajinomoto Foods Europe

Image supplied.
Fermentation

Standing Ovation Partners With Ajinomoto Foods Europe to Produce Animal-Free Caseins at Scale

Standing Ovation, a French biotech company specialising in precision fermentation applied to dairy proteins, has announced a long-term strategic partnership with Ajinomoto Foods Europe (AFE). AFE is an affiliate of Japan’s Ajinomoto Group with over 50 years of expertise in industrial fermentation. The goal of the partnership is to produce animal-free caseins at AFE’s biomanufacturing plant in Nesle, France. Standing Ovation has developed an animal-free casein powder called Advanced Casein® using patented precision fermentation technology. The ingredient can be used to create a variety of sustainable animal-free dairy products, including cheese, ice cream, yogurt, and foaming milk. These products retain the functional and sensory qualities of traditional dairy. Through the collaboration with AFE, Standing Ovation will gain access to large-scale manufacturing capabilities at a site …

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