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The founding team of Infinite Roots

The founding team of Infinite Roots (from left to right) Mazen Rizk, Cathy Preißer and Thibault Godard © Infinite Roots
Company News

Mushlabs Becomes Infinite Roots, Plans to Pioneer New Era of Sustainable Foodtech

Hamburg biotech company Mushlabs announces its new corporate brand: Mushlabs will become Infinite Roots, with the transformation representing a deeper commitment to food security and sustainability and reinforcing the company’s commitment to promoting healthier diets and a healthier planet. As a specialist in mushroom mycelium-based nutrition, Infinite Roots supports the sustainable revolution in food production. According to the company, the new brand development symbolizes the transition from an emerging startup phase to a mature corporate era. Three years ago the company raised $10 million in Series A to upscale production to industrial level, stating its vision to “bring about a meaningful and lasting change to our food system”. Further to this mission, Infinite Roots says that its new identity seeks to reflect the essence of …

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Edeka-Future-Food-Store

© EDEKA Nord
Retail & E-Commerce

Hamburg: Germany’s First Future Food Store is Designed to Bring the Future of Food to Life

An innovation partnership has been announced between EDEKA Nord, plant-based pioneer Peter Kölln and full-service food accelerator Food Harbour Hamburg. The Hamburg location marks the opening of the third store to implement the new “Nur Hier für Dich” (“Only here for you”) store concept. “Nur Hier für Dich” is an urban coffee shop characterized by a bright and modern store design and selected baked specialties. The café is complemented by the Future Food Store with food innovations from FoodStarter by EDEKA. FoodStarter is a platform that brings together startups and EDEKA merchants, thus enabling the startups to test their products directly with customers on shelves throughout Germany. There will also be a showroom for CoffeeB, with an innovative coffee capsule system available exclusively in participating …

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raclettes with bedda cheese

© bedda
Cheese Alternatives

bedda Reveals Several Exciting New Vegan Cheeses Incuding First Fermented Offering

Hanburg’s multi-award winning bedda brand, producer of plant-based cheeses, sauces, desserts, dips and dressings, plans an upcoming launch of several new vegan cheeses including its first fermented offering. The news comes less than two months after the German company’s partnership with Dominos pizza, which now uses its vegan grated melt as a topping for the Oh Jacky jackfruit pizza, launched to coincide with Veganuary. The upcoming new products include: The first fermented product from bedda –“bedda Shepherd” — a new iteration of its shepherd’s cheese alternative. bedda “Come on Bert”, its camembert alternative, has an updated recipe and is extended by the red smear alternative Red Bert and the blue mould alternative Blue Bert. bedda “Mo Zart” is its mozzarella alternative, a soft, mildly acidic …

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Jan Bebber Ohly

Jan Bebber ©Ohly
Interviews

Ohly: “We Aim to Delight Our Customers With Innovative & Functional Ingredients Solutions”

Ohly is one of the world’s leading suppliers of yeast-based ingredients and culinary powders for the global food, fermentation, human and animal health markets. Ohly offers a wide range of products such as yeast extracts, inactive dry yeast, yeast cell wall derivatives, probiotic yeast and autolysed yeast, based on baker’s, torula yeast and specialty powders.  We spoke with Jan Bebber, Global Platform Director – New Business, about the Hamburg-based ingredients specialist’s work in the plant-based sector. Please can you give us some background to the business? We are a part of the ABF Ingredients group, which focuses on high-value ingredients for food, pharmaceutical and industrial applications. Using state of the art research and application centres as well as factory linked pilot plants combined with a …

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Claudia Johannsen Internorga

Image: provided
Interviews

INTERNORGA 2020: “We Believe that the Demand for Purely Vegetable Products Will Continue to Increase in the Future”

The INTERNORGA 2020 taking place from 13th March in Hamburg, is one of the most prominent international trade fairs. This year’s INTERNORGA continues to focus on plant-based cuisine, while meatfree diet is and remains a highly topical issue in the out-of-home market and will play an even greater role in the future.

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Hydrosol Stern Technology Center in Ahrensburg

©Hydrosol

Company News

Hydrosol Establishes Plant-Based Competence Centre

Hydrosol, a Hamburg based provider of solutions for beverages, and for vegetarian and vegan alternatives to meat and dairy products, has formed a Plant-based Competence Centre. Describing it as a “new creative pool for tomorrow’s nutrition” where product managers, nutritionists, food technologists and marketing specialists develop creative concepts to address the trends in international markets.

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