Germany

IFFA

© Messe Frankfurt Exhibition GmbH
Fairs & Events

New Technologies and Alternative Proteins Transform the Future of Protein Processing at IFFA 2025

IFFA 2025, the global trade fair for meat and protein processing, will be held from May 3 to 8, bringing together over 1,000 exhibitors from 52 countries. Historically focused on the meat industry, this year’s event also spotlights alternative proteins, underscoring the changing dynamics of the global protein sector. The growing presence of companies specializing in plant-based, cultured, and other innovative protein solutions is now a prominent feature of the fair. With a significant rise in consumer demand for sustainable and ethical alternatives to traditional meat products, alternative proteins have become an integral part of the protein production landscape. Fabio Ziemßen, Chairman of the Federal Association for Alternative Protein Sources (BALPro), noted the increasing interest in alternative proteins, particularly in Europe. “Germany is playing a …

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MicroHarvest

MicroHarvest co-founders Luísa Cruz, Katelijne Bekers and Jonathan Roberz. © MicroHarvest
Pet Food

Palatability Trials Find Pets Prefer MicroHarvest Microbial Protein to Commercially-Available Kibble

New palatability trials by biotech innovator MicroHarvest have found that both cats and dogs preferred the company’s MPX microbial protein to a control food. The tests used an MPX-based kibble made in collaboration with a Portuguese animal nutrition company. They found that 68% of cats and 58% of small dogs chose the MPX protein first, favouring it over a control option consisting of a commercially available reference formula. Additionally, the cats showed close to a 50% increase in portion intake when given the MPX-based protein, with three-quarters of owners reporting that their pets consumed the same or more than their typical portion. The dogs also ate close to half (44%) more MPX kibble compared to the control diet, with 90% of owners confirming that their …

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© tonifrito – stock.adobe.com
Manufacturing & Technology

BENEO Opens €50 Million Pulse-Processing Facility in Germany

Ingredient manufacturer BENEO has opened a new pulse-processing facility in Obrigheim, Germany, following an investment of approximately €50 million by parent company Südzucker Group. The new plant processes locally grown pulses, including faba beans, into ingredients for use in food and animal feed applications. The facility, built adjacent to BENEO’s existing site, spans around 4,000 square metres and is expected to create up to 25 new jobs. It expands the company’s capabilities in producing plant-based ingredients and complements existing production lines for Isomalt and Palatinose™ (isomaltulose), both carbohydrate-based sweeteners. The plant is designed with a strong emphasis on energy efficiency and minimal environmental impact. Operations are powered entirely by electricity sourced from renewables. A rooftop photovoltaic system contributes additional power, and waste heat generated during …

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Loryma egg replacer

© Crespel & Deiters Group
Eggs

Loryma Launches Compound That Can Replace Eggs in Baked Goods as European Egg Prices Surge

Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …

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ICL Food Specialties

© ICL Food Specialties
Fairs & Events

ICL Food Specialties to Showcase “Revolutionary and Exceptional” Textured Soy Protein at IFFA 2025

ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in Frankfurt, Germany, from May 3-8. Among the solutions on display will be ROVITARIS® SprouTx™, a recently-launched ingredient that aims to address the taste and texture challenges faced by the plant-based meat and seafood industry. Described as “revolutionary and exceptional”, ROVITARIS® SprouTx™ is a textured soy protein that is said to lack the characteristic beany or bitter taste of soy. It can be used to help formulators create meat and seafood alternatives that are nutritious with improved taste and performance. The new product expands ICL’s ROVITARIS® portfolio, which offers a variety of protein ingredients providing texture, stability, and flavor for plant-based food …

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light bulb communication

© Sergey Nivens - stock.adobe.com
Marketing & Media

Protein Forward Summit Urges Industry to Step Up Communication on Alternative Proteins

At the Protein Forward Summit hosted by Planteneers and Food Harbour on April 3, 2025 in Hamburg, communication around alternative proteins was one of the topics discussed on stage and in individual discussions. The consensus was unanimous: The industry needs to communicate much more than it does now and focus on the benefits of alternative proteins, such as health and environmental benefits and of course: animal welfare aspects. The efforts and investments made so far would not be enough to trigger a change in diet towards more plant-based proteins on a broad front in the foreseeable future. On the one hand, industry communication with politicians and other stakeholders must be intensified. The aim should be to anchor the need for social change towards the use …

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Better Nature

Image: Christopher Kong on LinkedIn
Retail & E-Commerce

Tempeh Brand Better Nature Launches at Hundreds of REWE Stores Across Germany

UK tempeh brand Better Nature has announced that its Organic and Smoky tempeh products have launched into 200 REWE stores across central Germany. The news comes just weeks after the tempeh gained a listing at 400 REWE Sudwest stores in the country. In total, Better Nature products are now available at around 1,300 REWE stores in Germany, following a previous launch last year. On LinkedIn, co-founder and co-CEO Elin Roberts reported that so far this year, Better Nature’s German sales are double what was forecast. This success has been made possible through a partnership with distributor Uplegger Foods, which has reportedly helped Better Nature gain a 30% share of the German tempeh market. “I won’t lie, Germany was a bit of a slog when we …

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The Cultivated B siemens hannover messe

© The Cultivated B
Fairs & Events

n!Biomachines and Siemens Focus on Simplifying Biomanufacturing for Alternative Proteins

At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods. n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output. Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, …

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Lidl

Image supplied by ProVeg International
Cheese Alternatives

Lidl Germany and Proveg Incubator Launch Search for the Next Big Plant-Based Cheese Innovation

The demand for plant-based cheese alternatives is rising fast, with sales in six European countries reaching EUR 194 million in 2023 – an increase of 7% in just one year. Germany leads the charge, boasting the largest market for dairy-free cheese on the continent. Yet, consumers are still craving more: recent surveys show that a quarter of Europeans want greater availability and variety in plant-based cheese. In response, Lidl Germany has teamed up with the ProVeg Incubator to launch an exciting new startup competition. Their mission? To uncover the next groundbreaking plant-based cheese innovation that could hit supermarket shelves under Lidl’s Vemondo brand. The Lidl x ProVeg Cheese Alternative Innovation Competition is open to startups developing both finished products and novel ingredients or technologies that …

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Jeff Tripician Meatable

Jeff Tripician © Meatable
Fairs & Events

Meatable Examines Opportunities for Cultivated Meat in Traditional Meat Supply Chains at IFFA

Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry. The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM. Opportunites to enhance meat industry The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can …

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Differential Bio

© Differential Bio
Investments & Finance

Munich Startup Differential Bio Raises €2 Million to Transform Biomanufacturing With AI

Munich-based AI biotech startup Differential Bio has emerged from stealth to redefine biomanufacturing with its Virtual Scale-up Platform. The platform integrates advanced microbiology, lab automation, and artificial intelligence to eliminate bottlenecks in biomanufacturing. It aims to overcome one of the most significant hurdles in the industry — the slowness and expense of scaling bioprocesses from lab to industrial levels. Differential Bio has already raised €2 million in a pre-seed funding round led by Ananda Impact Ventures and ReGen Ventures. Other participants included Carbon13, Climate Capital, Better Ventures, CDTM Ventures, and a prominent group of angel investors. The Virtual Scale-up Platform brings together three core innovations — advanced microbiology to miniaturize fermentation processes, robotics to automate lab workflows and generate high-quality data, and AI algorithms to …

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© GoodMills
Protein

GoodMills Develops Wheat and Fava Protein for Improved Texture in Meat Alternatives

GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat. The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting …

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ADM

© ADM
Fairs & Events

ADM to Showcase Boneless Plant-Based Drumsticks, Pistachio Protein Shakes & More at IFFA 2025

Global food processing company ADM is preparing to attend the meat and alternative protein trade fair IFFA 2025, where it will present a variety of innovative protein solutions. ADM’s capabilities aim to address the challenges faced by meat and alternative meat manufacturers when developing products and navigating new trends. The company hopes to help brands meet evolving consumer demands for locally sourced ingredients, protein diversity, nutrition, taste, and texture, all at an affordable cost. ADM’s plant-based innovations include “grab-and-go” concepts like boneless meat-free drumsticks, along with alternatives to regional products like schnitzel. Additionally, the company has developed convenient, nutritional options such as a pistachio plant-based protein shake. ADM will also showcase various blended and hybrid innovations, including concepts like a 50/50 hybrid “smash” burger and …

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Hydrosol

© Hydrosol
Fairs & Events

Hydrosol and Planteneers to Showcase Innovative Plant-Based & Hybrid Solutions at IFFA 2025

Sister companies Hydrosol and Planteneers are set to showcase a range of solutions for meat alternatives and hybrid products at the meat industry trade fair IFFA 2025, which will take place from May 3-8 in Frankfurt. Planteneers will present various clean-label solutions, including a plant-based salami alternative made from wheat protein. Two versions will be showcased — a snack stick to be eaten on the go and slices that can be consumed hot or cold. In a cooking show at the IFFA Kitchen & Stage, Planteneers will demonstrate how manufacturers can meet consumer demand for plant-based alternatives free of methylcellulose. The company will also highlight the potential of fermentation-derived meat alternatives requiring only minimal processing, including mycoprotein-based chicken breast and salmon alternatives. For the past …

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Lidl vemondo cheese

© Lidl Germany
Cheese Alternatives

Lidl Germany and ProVeg Open Doors for Plant-Based Cheese Startups to Join Vemondo Line

Lidl has partnered with the ProVeg Incubator to launch a competition to discover innovative plant-based cheese alternatives, offering a major opportunity for startups to bring their products to a large retail audience. The winning product will be sold in selected Lidl stores across Germany under the retailer’s Vemondo private label, providing exposure to a wide consumer base and the support needed to scale up production. The competition is open to a broad range of applicants, including end products, ingredients, and production technologies that could revolutionize the plant-based cheese sector. Christoph Graf, head of purchasing at Lidl in Germany, explained that Lidl is seeking “extraordinary” products and innovations in categories with the greatest potential for growth. Graf stated, “We are looking for true innovation in categories …

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© Handtmann
Manufacturing & Technology

Handtmann Launches New Production Solutions at iba 2025

Under the motto ‘THE TASTE OF INNOVATION’ Handtmann will present itself at iba 2025 in Hall 13, Stand A21, as a global provider of comprehensive machinery solutions for the bakery, confectionery, sweets, and snack industries. Trade show visitors can look forward to a wide range of production processes designed for processing doughs as well as liquid, viscous, stiff, solid, and chunky product masses. The exhibition portfolio also includes customized solutions, all offered in premium quality for those with high standards for product and innovation. The systems are available in various configurations suitable for artisanal businesses, start-ups, mid-sized companies, and large industrial enterprises. In the area of dough dividing, an innovation will be introduced that ensures optimal product quality and precise weight accuracy, especially in industrial …

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Matthias Krön © The New Originals Company
Interviews

New Originals Company: “We Recognized Early on That Tofu Will Be a Key Pillar of Our Future Diet”

The New Originals Company, headquartered in Vienna, was founded in February 2024 by the Lunter family – tofu pioneers since 1991 – NLT Management Holding and Raiffeisenbank Landesbank Oberösterreich, an experienced investor in the food industry, and already employs over 600 people in six European countries. The New Originals Company focuses on the development of innovative tofu products that meet modern nutritional requirements. With already five brands, all of which stand for innovative, high-quality tofu products and plant-based foods, the company aims to expand further in the rapidly growing European market for natural plant-based foods. Regional roots and comprehensive traceability of raw materials along the entire supply chain remain an important part of the mission. Matthias Krön, CEO of the New Originals Company, gives us …

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The Raging Pig Company

© The Raging Pig Company
Products & Launches

Germany’s Raging Pig Company Rolls Out Pea and Mushroom-Based Smash-Burger for Restaurants

Hamburg-based foodtech startup The Raging Pig Company has introduced a new plant-based burger patty designed for the food service industry. The Raging Burger Patty, made from peas and mushrooms, is intended for use as a traditional burger patty or as a smash-burger, a preparation method that involves pressing the patty onto a grill to create a crispy exterior and a caramelized flavor. According to the company, the patty was developed to meet the needs of professional kitchens and provide a plant-based alternative to conventional smash-burgers. Dr. Arne Ewerbeck, founder of The Raging Pig Company, explained, “Smash-burgers are more popular than ever, but plant-based alternatives are often still overlooked in the foodservice industry. “With our patty, we’re introducing a plant-based smash-burger to the market – flavorful, juicy, and perfect …

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Kynda founders

© Kynda
Fungi, Mushrooms & Mycelium

Biomass Fermentation Pioneer Kynda Raises €3M From Investors Including Meat Processor PHW Group

German company Kynda, which describes itself as a pioneer in industrial biomass fermentation, has raised €3 million in seed funding. The round was led by Enjoy Ventures via its Invest-Impuls Scale Fund. Poultry processor PHW Group and Swiss climate tech investor Clima Now also participated. Additionally, impact-oriented investor C.E.L.L. Investment will join a second closing. Kynda develops fermentation technologies and bioreactors that canconvert by-products from the food industry into high-quality mycoproteins. The new funding will aid in the company’s mission to optimize sustainable protein production through fungal-based fermentation and mycoprotein development. “Many of our customers require thousands of tons of products. This investment enables us to increase our production capacity together with our partners to meet this demand and reach the mass market,” said Daniel …

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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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