Protein Transition Map

© Foodvalley NL

Company News

Foodvalley NL Launches Protein Transition Map, Showing 450+ Dutch Alt Protein Companies

Food transition organisation Foodvalley NL has published the Protein Transition Map NL, which shows over 450 companies active in the Dutch protein transition. The map includes an economic analysis, carried out in collaboration with Buck Consultants. This shows the added value in euros provided by the companies in each province, along with the number of employees. It indicates that the economic value of companies in the alternative protein industry has doubled since 2015, with their joint annual production value reaching at least €881 million. The total number of jobs provided is at least 3,500. It is hoped that the map could provide a practical way of addressing challenges in the alternative protein industry, such as scaling up production, securing investment, and improving taste and texture. …

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NIZO Sustainable Protein Innovation Test Centre

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Manufacturing & Technology

NIZO Opens Sustainable Protein Innovation & Test Centre in the Netherlands

Contract research organisation NIZO has officially opened its Sustainable Protein Innovation & Test Centre (SPRINT) in Ede, the Netherlands. The construction of the facility was a two-year project, involving a €5 million investment from NIZO along with further funding from The East Netherlands Development Agency (Oost NL) and the EU. The centre aims to address the challenges of sustainable food production, aiding in the transition from animal-based to plant-based and microbial proteins. Though NIZO already had a pilot plant for food research, it was mainly focused on processing milk and other liquids. After witnessing the increased interest in alternative protein research, the organisation decided to extend its existing facility with the aim of helping companies producing meat and dairy alternatives to scale up. SPRINT is …

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Aldi plant-based My Vay range

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Retail & E-Commerce

ALDI Expands Plant-Based My Vay Brand to the Netherlands

ALDI has rolled out its plant-based My Vay brand in the Netherlands, coinciding with the country’s Week Without Meat and Dairy which took place from March 4-10. The range currently features several plant-based dairy alternatives, including soy, oat, and almond milks along with soy and coconut yogurts. In the coming months, it will be expanded to include a variety of meat and dairy alternatives, including plant-based cheeses. The coconut yogurt has already been recognised in the Netherlands’ 2024 Private Label Product of the Year awards. Dutch consumers voted for the product based on four factors — attractiveness, innovation, purchase intention, and product testing. ALDI previously launched My Vay in Germany during this year’s Veganuary campaign. ALDI Nord is offering more than 850 products under the …

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Netherlands flag

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Studies & Numbers

Over 69% of Dutch People Eat Meatless Dinners at Least Once a Week

New research from Statistics Netherlands — conducted in partnership with the National Institute for Public Health and the Environment (RIVM) and the Netherlands Nutrition Centre — has found that most Dutch people (69.2%) eat at least one meatless dinner per week. Vegetarian dinners are eaten by many people (42.6%) once or twice a week, with a smaller group (21.7%) choosing them three or more times a week and 5% eating them every day. 0.5% of people eat dinners with no animal products at all. In total, about a quarter of dinners consumed in the Netherlands (1.8 out of 7 weekly meals) are meat-free. Those with higher levels of education tend to eat meatless meals more often. 45% of those with a university education eat at …

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Biotis, a new range of alga based ingredients full of omega-3s.

© FrieslandCampina Ingredients

Ingredients

FrieslandCampina Ingredients Unveils Alga-Based Omega-3 Powder for Vegan Dairy & More

The ingredients arm of the Dutch dairy cooperative FrieslandCampina, announces the launch of Biotis DHA Flex Powder, a range of microencapsulated alga-based ingredients, which includes one product specifically design for vegan dairy and other plant-based products. FrieslandCampina Ingredients, which specializes in microencapsulation technology, says its new algae-based products will help brands create high-quality food, drinks, and supplements that provide the multiple health benefits of omega-3 while meeting the dietary preferences and expectations of consumers. According to the company, 53% of Europeans and 63% of Americans acknowledge the importance of omega-3s for brain, eye, and cardiovascular health. Despite this awareness, global DHA intake remains low due the challenge in finding tasty vegan or vegetarian products. Vicky Davies, Global Marketing Director at FrieslandCampina Ingredients, comments: “Biotis® DHA Flex …

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PLNT plant-based lamb strips

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Products & Launches

PLNT to Showcase New Plant-Based Lamb Strips and Chicken Sausages at Alimentaria

PLNT, a plant-based meat brand owned by Dutch protein producer Jan Zandbergen, has developed two new products — plant-based lamb strips and chicken-style sausages. The lamb strips are made from pea, wheat, and soy protein, and are said to be ideal in an Indian curry or as a topping on naan bread. They can be prepared in three to four minutes, and feature an open structure to capture seasonings and sauces. The sausages are made with rice and soy protein, replicating the texture and flavour of traditional chicken sausages. They are said to be especially suitable for the food service industry. Both products will be presented at Alimentaria, a food industry trade show taking place in Barcelona from March 18-24. Targeting meat-eaters Jan Zandbergen began …

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Vegan Zeastar plant-based seafood pop-up

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Food Service

Vegan Zeastar Opens Pop-Up Plant-Based Seafood Restaurant in The Hague

Dutch plant-based seafood brand Vegan Zeastar, owned by Vegan Finest Foods, is opening its first-ever pop-up restaurant. The restaurant will be located at Zèta, a vegan cafe at Grote Markt in The Hague, from March 5-10. The menu will feature a range of dishes showcasing Vegan Zeastar’s extensive product range, which includes Sashimi, King No Crab, Shrimpz, and King No Crab Cakes. The meals will be prepared by Zèta’s chefs. The pop-up is for “everyone who wants to try something different, whether it is for the experience, for your health, for the environment, or for the animals”. Those interested in attending can now book a table. “We are excited to host our first pop-up restaurant at Zèta,” said Rosella D’angeli, co-founder of Vegan Zeastar. “This …

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Company News

Meatable Appoints Industry Execs to Board of Directors, Ramps up for 2024 Market Launch

Netherlands-based cultivated pork producer Meatable announces the appointments of Lorne Abony and Patricia Malarkey to its Board of Directors. The Duch startup utilises pluripotent stem cells with patented opti-ox™ technology, enabling cells to multiply and differentiate into mature muscle and fat cells. Meatable says that this technology allows cells to be differentiated in just 8 days and claims this is the fastest process in the world. After raising $35M in August last year, Meatable went on to inaugurate a new pilot facility to expand the production capacity of its cultivated pork platform, and this January announced it had submitted a dossier to hold the country’s first legally sanctioned cultivated meat tasting. An exciting juncture Says Krijn de Nood, co-founder and CEO, “Meatable is at an …

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Plant-based diets can free up land for bioenergy and carbon capture

Image: Unsplash

Sustainability / Environment

Plant-Based Diets Could Free Up Enough Land for Bioenergy and Carbon Capture

A study by researchers at Leiden University in the Netherlands has calculated that if the world transitioned to a more plant-based diet, enough land could be freed up to make Bioenergy with Carbon Capture and Storage (BECCS) a viable option. Bioenergy (using crops to generate energy) has long been considered a way to address climate change, since crops take carbon dioxide out of the atmosphere when they grow. It has been suggested that when the crops are used to produce energy, the resulting carbon dioxide could be permanently stored underground; in this way, the process of generating energy could actually reduce the amount of carbon dioxide in the atmosphere. However, bioenergy has been criticized as it requires large areas of land and a lot of …

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Vivici whey protein

© Vivici

Protein

Vivici Launches Nature-Identical Whey Protein Made Using Fermentation

Vivici, a Netherlands-based producer of animal-free dairy proteins, has commercially launched its nature-identical whey protein made using precision fermentation. The protein is an isolate of beta-lactoglobulin, the major whey protein in cow’s milk. It contains all amino acids required by the human body and has high levels of leucine and branched-chain amino acids. The protein is also free of lactose, cholesterol, hormones, and antibiotics, and is said to be rapidly absorbed in blood plasma. In the US, the product has self-affirmed GRAS (Generally Recognized as Safe) status. It provides a more sustainable alternative to conventional whey protein, with a neutral color and taste ideal for use in protein beverages, powders, and bars. “Nutritionally, Vivici’s beta-lactoglobulin isolate is superior to plant protein isolates, even outperforming whey …

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A chicken alternative made with ABUNDA

© ENOUGH

Fermentation

UK Mycoprotein Startup ENOUGH Signs Commercial Deal with Cargill

Food tech company ENOUGH announces that it has extended its partnership with agribusiness giant Cargill. Through the deal, Cargill is to sign a commercial agreement to use and market ENOUGH’S mycoprotein ingredient ABUNDA and to invest in its recent Series C round. ABUNDA is described as a highly versatile ingredient that provides all nine essential amino acids and dietary fiber. It is said to have a neutral taste, making it highly versatile in multiple applications. ENOUGH leverages biomass fermentation to produce its signature product at a large scale. The protein is grown by feeding fungi renewable feedstocks to make a sustainable food protein source.  Upscaling in Europe ENOUGH states that its collaboration with Cargill, “benefiting from its global footprint and feedstock technology expertise,” will allow it to …

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Marc Coloma, CEO and co-founder of Heura Foods at the Heura Lab

Marc Coloma, CEO and co-founder of Heura Foods at the Heura Lab, image supplied

Company News

Following €40M Investment, Upfield & Heura Reveal Plans to Fast-Track Innovation in Plant-Based Foods  

Last week, Spain’s Heura announced it had secured €40 million in what it claimed to be the largest plant-based financing round of 2023. The investors in the Series B round are to form a strategic coalition aiming to fast-track innovation in plant-based foods. Heura and Upfield today explain what this will entail. The work between Heura and Upfield aims to rapidly accelerate the protein transition towards a sustainable food system. Aside from the animal suffering and environmental damage caused by animal agriculture, one of the problems in our food system is its inefficiencies: plant-based crops feed more people while occupying less land. Today, plant-based food occupies only 23% of global agricultural land, yet provides 82% of our calories[1]. Data shows that cutting meat and dairy …

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Schouten Europe and Agrifirm announce collaboration

© Schouten/Agrifirm

Company News

Schouten Europe and Agrifirm Investigate Potential of Tempeh Made From Dutch Soy & Fava Beans

Dutch companies Schouten Europe and Agrifirm have announced a collaboration that will investigate the possibility of making tempeh from Dutch soybeans and fava beans. Schouten Europe produces meat alternatives and other plant-based products, while Agrifirm provides products and services to farmers to improve productivity and sustainability. The new collaboration stems from the Bean Deal, which is part of the Netherlands’ National Protein Strategy — an initiative launched in 2020 that aims to enhance the cultivation of protein-rich crops. With support from Agrifirm, Schouten launched a soybean cultivation pilot last year. The companies plans to expand this in 2024, with more growers and different soybean varieties. Schouten then hopes to turn these soybeans — along with other locally-grown pulses such as fava beans — into tempeh. …

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mother with daughter in supermarket

Image courtesy ProVeg International

Retail & E-Commerce

At Six Out of Seven Dutch Supermarkets Plant-Based Alternatives Are Cheaper Than Animal Products, Study Finds

Recent research by think tank Questionmark on behalf of ProVeg International has revealed that some plant-based products are now more affordable than their animal counterparts in six supermarkets out of the seven major Dutch retailers. The research compared prices of 12 standard products, including vegetarian meatballs, plant-based cheese, and yogurt, at supermarkets Albert Heijn, Aldi, Dirk, Jumbo, Lidl, Plus, and Ekoplaza. The results show that in nearly every case, the cheapest plant-based option was even more affordable than the most economical animal-based counterpart.  Up to 20% less At supermarket Ekoplaza, the savings on a shopping basket including vegetarian meatballs, plant-based butter, and vegetarian shawarma can be as high as €9.66, amounting to a 20% discount.  Jumbo and Lidl also offer attractive prices, with plant-based options being €3.89 and …

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Lars Langhout, founder of No Palm Ingredients

Lars Langhout, founder of No Palm Ingredients, image supplied

Interviews

NoPalm Ingredients: “Our Oils and Fats Have a Dramatically Lower Impact on Nature, Climate and Biodiversity”

Based in Wageningen, Netherlands, NoPalm Ingredients “brews” tailor-made fermented oils and fats. These serve as high-quality, sustainable, local, and circular alternatives to palm oil in food, cosmetics, and detergent products. Lars Langhout (MBA) is the co-founder and CEO of NoPalm Ingredients. He founded NoPalm Ingredients together with Prof. Dr. Jeroen Hugenholtz (CTO) in 2022. Can you share some of the key challenges and highlights NoPalm Ingredients faced in 2023, particularly in the context of scaling up your production of sustainable palm oil alternatives? As with most startups, the key challenge has been raising money to scale up. The investment climate for sustainable, circular start-ups deteriorated over the past two years. At the same time, it is a process we have learned a lot from, and …

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amsterdam

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Charity & Campaigns

Amsterdam Becomes First EU Capital to Endorse Global Plant Based Treaty

Amsterdam has become the first capital city in the EU to endorse calls for a global Plant Based Treaty, which proposes addressing the impact of the food system on climate change by shifting towards a more plant-based diet. In a statement, the City of Amsterdam Council acknowledged that the food system has “a significant impact on the health of people and animals and contributes to the climate crisis”. It has set out plans to shift the protein ratio in the city’s diet from 40 to 60 percent plant-based by 2030, saying that the municipality “takes responsibility to drive changes in the food system, ensuring that all residents of Amsterdam have access to healthy, fair, sustainable, and affordable food and drinks”. The council has also adopted …

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Meatable's co-founders

Meatable's co-founders Daan Luining (R) and Krijn de Noo - Image courtesy of Meatable

Cultivated Meat

Meatable Prepares for First Cultivated Pork Tasting in the Netherlands, Mosa Meat to Follow with Cultivated Beef 

Dutch cultivated pork company Meatable announces that it has submitted a dossier to hold the country’s first legally sanctioned cultivated meat tasting. As soon as the experts give the green light, Meatable will host the first-ever tasting of its cultivated pork products. Only last November, the company opened a new pilot facility to expand the production ahead of a cultivated pork launch poised for 2024.  Krijn de Nood, co-founder and CEO at Meatable, said: “We can’t wait to invite people to try our delicious pork sausages and experience for themselves that it doesn’t just look and taste like meat, it is meat.” The first EU tastings of cultivated beef The news follows the recent launch of an independent Expert Committee by Cellular Agriculture Netherlands (CANS) on behalf …

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plantrecote raw version ME-AT

Plantrecote raw version © ME-AT

Agriculture / Agribusiness

Vion Food Group Sells Slaughterhouses, Pre-Packing Meat Facility, and Ham Brand in Germany to Address Market Challenges

The Netherlands-based Vion Food Group, a global player in the meat and plant-based alternatives industry, has announced downsizing measures for its German portfolio in 2024.  As part of these changes, Vion has agreed to sell key facilities, including its beef slaughterhouse and pre-packing facility in Altenburg, as well as the ham specialist Ahlener Fleischhandel, to Tönnies Group. Uhlen GmbH will also acquire the company’s pig slaughterhouse in Perleberg. In addition, Vion will close its Emstek pig facility by the end of March 2024 after waiting to receive acceptable offers from potential buyers. As reported by the firm, the broader European meat industry, with Germany at its core, faces intense global competition from the USA, South America, and China. These challenges have been further exacerbated by the outbreak …

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A sandwich made with a jackfruit filler

© Fiber Foods

Investments & Finance

Uganda’s Fiber Foods Secures Investment for Jackfruit Ingredient for Meat Alternatives

Uganda’s Fiber Foods, a pioneer of jackfruit for meat alternatives for food service, has received an undisclosed investment from FoodSparks, a fund for agrifood tech startups launched by PeakBridge and EIT Food, one of the largest agrifood innovation ecosystem. Fiber Foods is a women-led business founded in 2020 by Inez van Oord and Ineke Aquarius, with support from the Netherlands Embassy, to create a scalable, gender-friendly value chain for a jackfruit ingredient. The company was established as a trade support organization to create economic (fair wages), social, and sustainable value for all stakeholders, positioning itself as an “impact first” organization. It works with family farmers in East Africa to harvest, produce, and distribute dehydrated jackfruit, marketed as PrimeJack, from regional hubs. The Dutch company Team Tastemakers provided technical guidance …

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IFF, Unilever and WUR address flavor challenges associated with alt meats

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Science

IFF Partners With Unilever and Wageningen University to Address Alt Meat Flavor Challenges

International flavor and fragrance producer IFF has announced it will be collaborating with Unilever and the Netherlands’ Wageningen University and Research (WUR) to address flavor challenges associated with plant-based meat. Plant-based proteins can sometimes have beany or bitter off-notes, which manufacturers of meat alternatives usually mask with other flavors. However, this may result in undesirable aroma characteristics. As part of a four-year project, IFF and Unilever will explore how flavors bind to protein molecules, with the aim of developing new flavoring strategies to improve the sensory qualities of meat alternatives. “Our mission is to understand and improve flavor quality in plant-based meat alternatives by unravelling the intricacies of protein interactions, to investigate flavor loss and elevate the overall flavor profile,” said Neil Da Costa, lead …

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