Germany

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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Godo Röben

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Interviews

Godo Röben: “In Any Other Industry, the Champagne Corks Would Pop With These Figures”

Hardly anyone knows the plant-based industry in Germany as well as Godo Röben. With his impressive experience – from his work as a member of the supervisory board at Bauer to his advisory and advisory board mandates at REWE, LIDL, IFF/Billie Green, Vutter Tiernahrung, Evo4Foods, Project Eaden and Follow Food to his role as a board member at BALPro—he is playing a key role in shaping the future of plant-based foods. As the former managing director of Rügenwalder Mühle, he put the brand on the road to success in the veggie segment, for which SPIEGEL named him the ‘King of Veggie Sausages’ in 2023. In this interview, Röben reveals his personal highlights of the past year, which political decisions are now urgently needed and which …

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V Label launches advisory board

© V-Label
Market & Trends

Insights from V-Label and YouGov Reveal Rapid Growth of Plant-Based Purchases in Germany

The V-Label strengthens the analysis of plant-based consumption in Germany. Since late 2024, YouGov‘s Consumer & Shopper Intelligence Shopper Panel (formerly Consumer Panel Services, part of the GfK Group until 2023) has incorporated all products labeled as vegan with the V-Label into a new “Vegan” category. To facilitate this, ProVeg – the organization responsible for issuing the V-Label in Germany – provides market researchers with a comprehensive list of all V-Label licensed plant-based products in the country. Plant-based purchases in Germany outpace overall FMCG market The FMCG market includes products that consumers purchase frequently and regularly, such as food and beverages, as well as cosmetics and cleaning products. According to YouGov’s consumption analyses, this market is currently undergoing significant changes. A YouGov Shopper Panel study …

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Formo completes Series B funding round

© Formo
Cheese

Formo Secures €35M From European Investment Bank to Scale Animal-Free Cheese & Eggs

German food tech company Formo, which specialises in fermentation processes for the production of animal-free cheese alternatives, has secured a €35 million venture debt loan from the European Investment Bank (EIB). The loan is guaranteed by the European Union’s InvestEU program and will enable Formo to further develop and scale its fermentation processes for the production of dairy and egg alternatives. The agreement comes after Formo raised $61 million (€59.43 million) in a Series B funding round in September 2024, and takes the company’s total financing to €135 million. Formo uses two technologies to develop its products — microfermentation and precision fermentation. The former, which involves using microorganisms such as koji fungus to produce taste-neutral proteins, is said to be ideal for the production of …

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Planteneers

Rebecca Bohlmann. © Planteneers
Manufacturing & Technology

Planteneers: How Manufacturers Can Meet the Demand for Affordable Plant-Based Foods

Planteneers, a leading German developer and provider of customized plant-based products, has outlined how manufacturers can meet the growing demand for high-quality and affordable plant-based foods. With the help of a system called fiildMeat S 111404, Planteneers produces cold-cut alternatives like lyoner, fleischwurst, and salami using functional plant proteins combined with hydrocolloids. The system has been developed to make plant-based foods as accessible and affordable as possible with no compromise on taste or texture. To cut costs, Planteneers worked out that modified starch could be excluded from formulations if a “clever combination of other hydrocolloids” was used instead. The optimal choice and quantity of hydrocolloids also helps the products slice cleanly on large high-speed slicers. Meeting consumer expectations The correct choice of proteins is also …

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Planted

© Planted
Investments & Finance

SevenVentures Backs Planted Foods with Major Media-for-Equity Investment

SevenVentures, the investment arm of German media conglomerate ProSiebenSat.1, has announced a media-for-equity investment in Swiss food tech scale-up Planted Foods GmbH. The deal, valued in the mid-single-digit million range, aims to enhance Planted’s visibility in retail and gastronomy through targeted media campaigns running until 2027. SevenVentures will support Planted’s growth by providing advertising campaigns across ProSiebenSat.1’s TV channels and the streaming platform Joyn. Starting in spring 2025, Planted’s advertisements will be featured prominently on these platforms. The collaboration seeks to increase Planted’s brand awareness in Germany and other German-speaking regions, with a focus on positioning the brand as a leader in plant-based meat alternatives. Florian Hirschberger, CEO of SevenVentures, commented, “We want to use the reach of our digital and broadcasting portfolio to gain …

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Planet A Foods ChoViva

© Planet A Foods
Investments & Finance

Planet A Foods Raises $30M to Scale Cocoa-Free Chocolate Alternative with 80% Less Carbon Footprint

Planet A Foods, a food technology company specializing in sustainable ingredients, has raised $30 million in a Series B funding round. The financing will support the industrial-scale production of ChoViva, a cocoa-free chocolate alternative, as well as expand the company’s international presence. The funding round, which was oversubscribed, drew participation from several investment firms, including Cherry Ventures, World Fund, and Bayern Kapital. Leveraging the funding, Planet A Foods aims to further its mission of providing sustainable alternatives for the food industry. CEO and co-founder Dr. Maximilian Marquart stated: “With 30 million dollars in fresh funding and an industry-leading product, Planet A Foods is no longer just a startup – we’re now on the way to becoming a leading foodtech player reshaping the sustainable food industry.” …

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Fraunhofer IME develops new protein-based sweetener

© Fraunhofer IME
Fermentation

NovelSweets Project Develops Protein-Based Sweetener 10,000 Times Sweeter Than Table Sugar

Researchers at Fraunhofer IME have partnered with metaX Institut für Diätetik GmbH and candidum GmbH to develop a new type of protein-based sweetener. Called NovelSweets, the project is supporting the German Federal Ministry of Food and Agriculture in its efforts to reduce the sugar content of ready-made foods and beverages. The new sweetener is made from sweet-tasting proteins, molecules that occur naturally in some plants and bind readily to taste receptors for sweet flavors on the tongue. Brazzein, found in the African plant Pentadiplandra brazzeana, is one of the best-known sweet proteins; however, it is difficult to extract from the plant. Instead, the NovelSweets project is developing new protein varieties based on the protein sequence of brazzein. This process involves the use of biotechnology and …

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Researchers at Germany's Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food "light and airy."

© Fraunhofer IVV
Egg Alternatives

German Researchers Unveil Legume-Based Alternative to Egg White Foam

Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …

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Hamburg-based Infinite Roots announces the retail launch of the first mycelium-based products developed in partnership with South Korea's leading food manufacturer, Pulmuone.

Image courtesy of Infinite Roots
Fungi, Mushrooms & Mycelium

Infinite Roots Brings Mycelium-Based Meat to South Korea Via Pulmuone After Hitting Regulatory Roadblock in EU

Hamburg-based Infinite Roots (formerly Mushlabs) announces the retail launch of its first mycelium-based meat products developed with Pulmuone, one of the three leading South Korean food manufacturers along with CJ CheilJedang and Daesang Corporation. The initial line offered by this strategic partnership consists of mycelium-based meat burger patties and meatballs, which have launched under Pulmuone’s recognized Earth Diet line. The collaboration was initiated earlier this year to introduce a wide range of nutritious, clean-label, and sustainable protein products tailored to the preferences of South Korean consumers. By leveraging Infinite Roots’ technology and production capabilities and Pulmuone’s market power and trusted brands, the companies aim to unlock the potential of mycelium in food production. The new meat alternatives are labeled as 100% plant-based and combine mycelium …

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Image credit Aurelia Scherrer
Gastronomy & Food Service

The Voglhaus in Konstanz: Pioneering Biocyclic Vegan Gastronomy

In the picturesque old town of Konstanz on Lake Constance in southern Germany lies the Voglhaus  – a café and concept store celebrated for its commitment to sustainability, regionality, and aesthetics. Founded and managed by Martina Vogl, the Voglhaus (a name that also plays on the German word “Vogelhaus,” meaning “birdhouse”) is dedicated to 100% organic quality, holding dual organic certifications according to recognised organic standards (Demeter and Bioland). With an entirely plant-based menu, where nearly all dishes and drinks are vegan, the café offers a compelling vision for a sustainable future. The Voglhaus is not just a place for good coffee and tasty food but also a pioneer in sustainable gastronomy. By choosing to rely increasingly on biocyclic vegan products, the café goes a …

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ProteinDistillery ceremony for opening of protein centre

©ProteinDistillery
Company News

Political Figures and Celebs Celebrate ProteinDistillery’s Upcoming Facility, Set to Produce Upcycled Protein at Large Scale

German food tech innovator ProteinDistillery recently broke ground at its new Protein Competence Centre set to open by Q2 2025, with the event attended by Germany’s Agriculture and Education Minister Cem Özdemir, known for his outspokenness on vegetarianism and environmentalism, Member of Germany’s Green Party Zoe Mayer, and former goalkeeper Timo Hildebrand, owner of the vegan restaurant vhy. The Protein Competence Centre will serve as a centre for research, development and production of pioneering plant-based proteins and promote collaboration between science and industry and will enable large-scale production of Prew:tein®, a sustainable, animal-free protein derived from brewer’s yeast, a beer industry by-product. Prew:tein® offers functional properties like emulsification and gel formation, rivalling animal proteins without additives. The Heilbronn facility will produce up to 200 tonnes …

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Ymolution research team

The Ymolution research team, from left to right Anja Wiechert, Alexander Reder, Christian Hentschker, Jan Meiering. © University Medical Greifswald
Science

Researchers Develop Pioneering Method for Production of Antibodies as Revolutionary Alternative to Animal Experiments

A research team from Germany’s University Medical Greifswald Interfaculty Institute of Genetics and Functional Genome Research has developed a new method for the production of antibodies that completely eliminates the traditional use of animal experiments. The project, named “Ymolution” stands for a revolutionary solution to immunological questions, and was launched earlier in November ahead of a business that will be established over the course of the next few months. Animal usage is ethically problematic & expensive Antibodies play a crucial role in medicine, spanning applications from diagnostics (for example, rapid COVID tests) to the development of drugs. They are pivotal in diverse research areas, including cancer research, and have a direct impact on patient care, contributing to advancements in medicines, combating viral infections, and treating …

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Plant-based meatballs

Image courtesy of Planteneers
Manufacturing & Technology

Planteneers Unveils Manufacturing Solutions for Mycoprotein-Based Meat Alternatives

Germany’s Planteneers, a leading developer and provider of customized plant-based products, has unveiled a range of meat alternatives featuring mycoprotein. The products were developed with the company’s functional systems for plant-based meat — fiildMeat P and fiildMeat S — which can integrate mycoproteins to create products that combine “authentic enjoyment,” health, and sustainable production. Mycoproteins are notable for their meat-like texture and nutritional profile, offering essential amino acids, valuable fiber, and low fat content. With the vegan food market projected to reach $40.53 billion by 2031 and consumers demanding minimally processed products, Planteneers offers manufacturers a solution for these trends. “With its meat-like structure, mycoprotein not only brings functional advantages but also has an ideal nutrient profile. Mycoprotein has all the essential amino acids, valuable …

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KoRo

KoRo CEO Florian Schwenkert. © KoRo
Investments & Acquisitions

Healthy Snack Brand KoRo Secures €35M in Oversubscribed Funding Round

German healthy snack brand KoRo has raised €35 million in an oversubscribed Series C round led by Coefficient Capital. Existing investors such as Five Seasons Ventures, HV Capital, Partech, Haub Legacy, and SevenVentures also participated. KoRo will use the funding to continue its current growth strategy, expanding its product range and strong presence in the European market. In particular, the brand will focus on France, Italy, and the Benelux region, as current sales trends indicate significant growth potential. KoRo has already seen some success in these markets in 2024, gaining a listing at the Netherlands’ largest retailer Albert Heijn, and recruiting Olympic gold medalist Teddy Riner as a brand ambassador in France. “Pioneering role” Following a period of significant growth, KoRo now has two million …

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Formo, REWE Group, and Infinite Roots discuss fermentation at German parliament

Image: Formo on LinkedIn
Politics & Law

Formo, REWE Group & Infinite Roots Discuss Fermentation Technology With MPs at German Parliament

Fermentation startup Formo recently joined forces with REWE Group and mycelium producer Infinite Roots to host a “political breakfast” at the Bundestag (German parliament). The event explored the potential of fermentation technology to address key challenges such as improving food security, reducing the impact of food production on the climate, and reducing dependency on global supply chains. It was held shortly before the collapse of Germany’s coalition government, which was caused by disagreements on how to revive the country’s economy. According to Formo, the timing underlines the need for European innovation and resilience. Speakers at the event included Formo founder and CEO Raffael Wohlgensinger, Gerald Dohme from the agricultural association Deutscher Bauernverband, Philip Tigges from Infinite Roots, and Clément Tischer from REWE. It was held …

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MicroHarvest pilot plant opening

MicroHarvest Lisbon team © MicroHarvest
Protein

MicroHarvest Scales Microbial Protein Production to 10 Tons Daily in New Trial

German biotech MicroHarvest, the developer of one of the fastest protein production technologies in the world, announces it has reached a significant scaling milestone in a new large-scale trial. The startup claims it has expanded its production process to 10 tons per day in a single vessel, representing a ten-fold increase over its current capacity. MicroHarvest states that this significant progress validates its ability to deliver sustainable proteins in quantities to meet commercial demands. CEO Katelijne Bekers comments, “While many biotechnology startups struggle to scale their production beyond small pilot volumes in the range of a few kilos, we’ve always successfully run pilots with 50-100 kg of product. In addition, we have found a solution to address the urgent industry need to diversify protein sources …

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Jan Philipp Hartmann Director Anuga

Image courtesy of Koelnmesse
Interviews

Anuga: “We Not Only Follow Market Trends, But Actively and Courageously Co-Shape Them”

Anuga is said to be the world’s largest food and beverage trade fair, held in Cologne every other year. The event consists of ten separate fairs, each covering a different category. For the first time, Anuga 2025 will include Anuga Alternatives, a trade fair dedicated to alternative proteins. A diverse range of products will be exhibited, including plant-based, algae-based, mushroom-based, and cultivated proteins. The event replaces the Anuga Out of Home fair, demonstrating the growing importance of alternative proteins. Its introduction comes after last year’s Anuga Meat and Anuga Taste Innovation Show featured a significant number of plant-based products. In 2023, Jan Philipp Hartmann took over the position of Director of Anuga, becoming directly responsible for the management and development of the trade fair. We …

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Dr. Svenja Prosseda of Senara

Dr. Svenja Prosseda © Senara
Interviews

Deep Dive on Senara’s Cultivated Cow Milk Without the Cow: “The Opportunities Are Virtually Limitless”

Svenja Prosseda is CEO and joint founder of Senara GmbH, which has engineered the technology and is now producing cultivated cow milk. Its primary focus is on producing cow milk sustainably; using bioreactor technology to cultivate bio-identical milk, outside of the cow. This young company has already been recognised with a slew of accolades. Just this week Senara was shortlisted in the last 20 from around 5,500 competitors, by SLUSH 2024. Svenja and her husband and co-founder Phillip Prosseda will soon travel to Helsinki for the announcement of the winners with a potential €1,000,000 investment. This will certainly help them reach their objective to commercialise cell-cultivated milk by 2028. Scientific and technological advancements in dairy farming has seen milk yields increased dramatically over the last …

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Interior, Rewe vegan supermarket

© REWE group
Retail & E-Commerce

Plant-based Alternatives Now Cheaper Than Animal Products Across Several Categories in Germany

Plant-based alternatives “represent a real ray of hope for hard-pressed households” in Germany, according to a new ProVeg study which finds that, for the first time, the cost of a plant-based shopping basket has fallen below that of its animal-based counterpart. On average, the price difference for a varied basket of goods now stands at 16%—a reduction of 9 percentage points compared to last year. For the third consecutive year, ProVeg compared plant-based and animal-based shopping baskets with staple items across twelve categories at Germany’s six leading grocery chains: Aldi Nord, Aldi Süd, Edeka, Kaufland, Lidl, and Rewe. The baskets include items such as cold cuts, bratwurst (including sausages), burgers, fish fingers, cream cheese, mince, yogurt, sliced cheese, cooking cream, milk, pizza, and schnitzel. The …

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