Netherlands

Planet B.io

© Planet B.io
Egg Alternatives

South Holland Invests €1 Million to Develop Plant-Based Egg Alternative

The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …

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Plant-based milk shelf at Albert Heijn

Image: ProVeg Netherlands
Studies & Numbers

Report: Dutch Supermarkets Are Expanding Their Plant-Based Ranges, But Adoption Remains Slow

Data from the Protein Monitor 2024, an annual study conducted by Wageningen Social & Economic Research on behalf of the Dutch Ministry of Agriculture, Fisheries, Food Security and Nature, has assessed the progress of the protein transition at Dutch supermarkets. The research indicates that availability is increasing rapidly; in 2024, 38% of online supermarket ranges consisted of plant-based protein products, compared to just 32% in 2023. However, the amount of plant-based protein consumed by the Dutch population has increased by just 1%. Currently, 60% of consumers’ protein intake comes from animal sources, while 40% comes from plants. The Netherlands has set a policy goal of achieving 50% plant-based and 50% animal protein intake by 2030 to improve public health and sustainability. “Although the protein transition …

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Plenitude Final Conference Banner

© Plenitude
Fairs & Events

Plenitude Project Announces Final Conference on Circular Bioeconomy for Sustainable Protein Production

The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands. The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation. The event organizers highlight the following key features: “We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward …

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NoPalm Ingredients

© NoPalm Ingredients
Fermentation

NoPalm Ingredients Introduces Next-Gen Fermentation-Based Oil Brand REVÓLEO

NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact. REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, REVÓLEO™ Soft, is a semi-solid, refined oil created through non-GMO yeast fermentation. It can replace up to 100% of traditional fats in numerous applications, including butter blends, margarine, plant-based meats, and dairy alternatives. REVÓLEO™ products offer several sustainability advantages. They require 99% less land use than conventional palm oil and result in 90% fewer emissions. …

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Low Food reveals results of mycoprotein research

© Low Food
Fungi, Mushrooms & Mycelium

Research by Low Food Reveals Innovative Applications for Mycoprotein, Including Tofu, Jerky & Gnocchi

Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …

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Nijmegen endorses the Plant Based Treaty

© Plant Based Treaty
Society

Dutch City Nijmegen Bans Meat Ads & Endorses Plant Based Treaty

The city of Nijmegen has endorsed calls for a global Plant Based Treaty, becoming the second Dutch city to do so and the 37th globally. Following the endorsement, Nijmegen will implement a ban on advertising fossil fuels and meat products in public spaces such as bus shelters and digital screens. Similar bans have previously been implemented by municipalities in Haarlem and Utrecht. The city will also introduce the plant-based Nimma Sandwich, which has been developed in collaboration with Radboudumc, Radboud University, MVO Nederland, HAN, Compass, Vermaat, and the restaurant De Nieuwe Winkel. The sandwich highlights natural, plant-based ingredients, all of which are sourced from local farmers and producers. “Last year, we put the Plant Based Treaty on the city’s radar,” said Bart Salemans, City Council …

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Plant FWD Week

© Sabine Haitsma
Gastronomy & Food Service

Almost 100 Amsterdam Restaurants to Offer Plant-Based Specials for Plant FWD Week

Plant FWD, a conference working to accelerate the protein transition, returns to Amsterdam on April 8-9. To celebrate, Amsterdam restaurants will be joining Plant FWD Week, offering a range of plant-based specials and sustainable menus from April 5-12. Almost 100 restaurants are taking part this year, from meat-based outlets to those known for their plant-based options. Participants include Restaurant De Kas, Madre, Morris & Bella, BAUT, Ron Gastrobar, and Cannibale Royale. There will also be a programme of culinary workshops and collaborative dinners throughout the week. For example, Berlin restaurant Horváth will enter De Kas’ kitchen on April 7 for an exclusive dinner that is already fully booked. “Plant FWD Week is like ADE, but for your taste buds: a week full of discoveries throughout …

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Grassa

© Grassa
Investments & Acquisitions

Grassa Raises €3.6M to Further Develop Grass Protein Production Technology

Grassa, a Dutch company working to extract protein from grass, has raised €3.6 million to further develop its technology. Investors in the round included Perspectieffonds Gelderland (PFG) — a Gelderland province fund managed by Oost NL — along with existing shareholders Fransen Gerrits and Brightlands Venture Partners. The funding will be used to scale up Grassa’s technology, demonstrate its benefits to dairy farmers, and develop edible grass protein for humans. Grassa’s technology creates “unlocked grass”, which contains less unstable protein than normal grass, along with grass juice, from which protein can be extracted. The unlocked grass reduces methane and nitrogen emissions from cows when used as feed, while the grass protein provides a sustainable alternative to soy protein. Grassa has discovered that 50% of the …

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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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Meatable hires meat industry veterans

Image courtesy of Meatable
People

Meatable Hires Two Meat Industry Veterans in Strategic Move

Dutch cultivated meat company Meatable has strengthened its ties to the meat industry through the strategic hiring of two industry veterans. Maiko van der Meer is Meatable’s new Director of Commerce and will be based in the Netherlands. He has extensive experience in the meat, fish, poultry and plant-based industries, having led efforts at MOWI, Vion Food Group, 2 Sisters Food Group, and Tyson Foods. He began his new role on March 1. Eugene Leong has been appointed as Meatable’s new Head of Asia, based in Singapore. He has more than 25 years of business experience in flavors and food ingredients, most recently at McCormick and Cargill. Leong will join Meatable on May 5, helping to expand the company’s footprint in the Asian market. The …

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Cano-ela

© Cano-ela
Investments & Acquisitions

Cano-ela Raises €1.6M to Extract Innovative Plant-Based Ingredients From Oilseeds

Dutch foodtech startup Cano-ela has raised €1.6 million in a new funding round. Participants included existing investor Oost NL and new investors Value Factory Ventures and Ecoseed. Cano-ela is working to transform underutilized canola seeds into high-value plant-based ingredients by processing them in an innovative way. These ingredients could reportedly be used by food companies to create the next generation of sustainable and natural plant-based foods. The startup aims to improve on existing extraction methods for oilseeds, which only extract one component (vegetable oil) and create big streams with poor functionality. Cano-ela told Silicon Canals that the new funding would allow it to upgrade its pilot facility, increase production capacity, and accelerate collaborations with food producers. “New exciting phase” Cano-Ela’s ingredients include: Worldwide, a few …

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Plant FWD

© Plant FWD
Fairs & Events

Plant FWD to Return to Amsterdam With a Bigger Program Than Ever Before

Plant FWD, a conference working to accelerate the protein transition, is preparing to return to Amsterdam for the third time on April 8-9. The event will bring together 1000 food professionals, startups, investors, policy makers, and decision makers. This year’s program will reportedly be bigger than ever before, featuring pitches from ten startups, an advance look at some groundbreaking products, a preview of the Eat Lancet Dietary Guidelines 2.0, and the initial results of the Protein Tracker (an initiative that monitors supermarkets’ progress towards selling a higher proportion of plant proteins). Speakers will include circular economist Harald Friedl, photographer Jimmy Nelson, chefs Nicolas Acquaa and Glory Kabe, former minister Klaas Dijkhoff, Marjan Minnesma of Urgenda, Carbon Equity CEO Jacqueline van den Ende, and former Member …

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Lidl netherlands

© Lidl
Retail & E-Commerce

Lidl Netherlands Expands and Optimizes Meat Substitute Range

Lidl Netherlands announces that it has taken a further step in the protein transition with an improved range of meat substitutes. The taste and texture have been improved, and the nutritional values have been optimized. More than two-thirds of the meat substitutes now meet the “Schijf van Vijf” (Wheel of Five) criteria. “Schijf van Vijf” is the official nutritional guideline in the Netherlands, published by the Voedingscentrum (Dutch Nutrition Center). It is intended to promote a healthy and balanced diet. The products have also been given new packaging that requires less packaging material. With this adapted range, the supermarket wants to encourage customers to choose meat substitutes more often. “Clear goal in sight” Gijs Regtuit, a buyer at Lidl Netherlands, stated, “Before we started this …

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Dutch Structuring Technologies

Image: Dutch Structuring Technologies on LinkedIn
Manufacturing & Technology

Dutch Structuring Technologies Improves Precision of the “Next Big Technology” in Meat Alternatives

Textured protein producer Dutch Structuring Technologies (DST) is working to improve the precision of its innovative production technology using a solution developed by Rockwell Automation. DST is known for its novel Sheartex technology (previously called Continuous High Shear), which is said to be ideal for producing long-fibered whole cuts of plant-based meat or fish. Sheartex uses lower processing temperatures than extrusion, reducing the need for additives and post-processing. To improve the technology, DST has adopted Rockwell Automation’s Kinetix servo solution, which uses a range of intelligent devices to achieve precision control of different continuous shearing and mixing formulae. Co-developed with Dutch mixing system specialist Sobatech and supported by Rockwell Automation’s authorized distributor partner Routeco Netherlands, Sheartex reportedly has the potential to bring down the cost …

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Vivici

© Vivici
Fermentation

Vivici Secures €32.5M to Expand Its Precision Fermentation-Derived Dairy Proteins

Dutch ingredients startup Vivici has secured €32.5 million in a Series A funding round led by APG (on behalf of one of the world’s largest pension funds, ABP) and Invest-NL. The round also saw participation from InnovationQuarter, along with existing shareholders dsm-firmenich and Fonterra. The news comes after Vivici secured its first customer offtake agreements for dairy proteins made with precision fermentation. The funding will be used to expand into new international markets, launch a second dairy protein ingredient, and establish long-term manufacturing capabilities. Through its proprietary protein platform, ViviteinTM, Vivici hopes to complement the protein production of the dairy industry. The company’s first ingredient, ViviteinTM BLG, is targeted at consumers in the active nutrition category. It is suitable for use in products such as …

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Jumbo plant-based yogurts

© Jumbo
Milk- and Dairy Alternatives

Jumbo Launches Plant-Based Yogurts Made From Dutch-Grown Soy

Dutch supermarket chain Jumbo has launched a new range of plant-based yogurts made from soy grown in the Netherlands. The retailer claims to be the first in the country to introduce this type of product. The yogurts have been produced by the plant-based brand De Nieuwe Melkboer and are available in three varieties — Natural, Vanilla, and Forest Fruits. They are sold under Jumbo’s ’Direct van de Boerderij’ (Direct From the Farm) brand. The products have been developed with a process that uses the whole soybean, meaning they are rich in fiber as well as protein. This also allows for a more efficient use of raw materials. The partnership between Jumbo and De Nieuwe Melkboer was established through Plant Protein Forward, an initiative by Foodvalley, …

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Cultivated leather

© Pelagen
Materials

Meatable and Pelagen Partner to Improve Scalability of Cultivated Leather

Cultivated meat company Meatable has partnered with animal-free leather producer Pelagen to improve the efficiency and scalability of cultivated leather. Through the partnership, Pelagen will explore the use of opti-ox™ — a technology developed by Meatable co-founder Mark Kotter to program stem cells into any cell type — to enhance the production of skin tissue from animal cells. The two Netherlands-based companies will also collaborate to develop the most effective cell culture media composition and process, with the aim of lowering costs, improving quality, and increasing speed and efficiency. Pelagen specializes in creating biologically comparable leather alternatives by engineering skin tissue without animals. The collaboration is significant for Meatable since it marks the company’s expansion outside the food industry. “We are proud to partner with …

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NoPalm Ingredients

© NoPalm Ingredients
Fermentation

NoPalm Ingredients’ Yeast-Based Oil Reaches Industrial Scale, Cutting Emissions by 90%

Dutch biotech company NoPalm Ingredients has scaled its fermentation-derived oil production to an industrial level of 120,000 liters, a first in the sector. The company successfully completed the production run at a Contract Manufacturing Organization (CMO), demonstrating the feasibility of converting food industry side streams into food-grade oils using yeast-based fermentation. The development presents a promising alternative to palm oil and other tropical fats, addressing supply chain concerns and environmental impacts associated with traditional oil production. According to NoPalm Ingredients, its fermentation process results in 90% lower carbon emissions and requires 99% less land use compared to palm oil production. “Three years ago, we were fermenting at benchtop scale. This summer, we hit 5,000L, and today we’ve successfully scaled to 120,000L. With palm oil demand …

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Mosa Meat

© Mosa Meat
Cultivated Meat

Mosa Meat Smashes Crowdfunding Goal, Raising €1.5M in Just 24 Minutes

Cultivated beef company Mosa Meat has quickly exceeded its crowdfunding goal, securing €1.5 million in just 24 minutes. Within a day, the campaign had reached more than 150% of its target, attracting over 800 new investors. The campaign will remain open until February 25 or until the maximum funding threshold is met. And as of right now, the company has raised over €2.5 million. The newly raised funds will be used to complete the final stages of research and development ahead of restaurant sales, support marketing efforts for the company’s first product launch, and finance the production of the first cultivated beef burgers intended for sale. CEO Maarten Bosch stated that the initiative was launched in response to ongoing interest from individuals wanting to invest …

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The New Originals Company

M. Krön and M. Robin © The New Originals
Investments & Acquisitions

The New Originals Company Expands Tofu Portfolio with SoFine Acquisition

The New Originals Company is further expanding its expertise in the tofu convenience category with the acquisition of SoFine. With the acquisition of the established SoFine brand and the production facility in Landgraaf, the Netherlands, the New Originals Company aims to strengthen its innovative capabilities and expand its expertise with an extended product portfolio. Matthias Krön, CEO of The New Originals Company, stated, “We are very pleased to be sustainably expanding our expertise with the new site and almost one hundred highly qualified employees. With SoFine, we are expanding our portfolio with important innovations such as sliced tofu, diced tofu, minced tofu and tofu in water packs, and can thus contribute to the further development of the entire category. “The plant in Landgraaf complements our …

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