Dutch Structuring Technologies continuous high shear

© Dutch Structuring Technologies

Manufacturing & Technology

Dutch Structuring Technologies Develops “Game-Changing” Continuous High Shear Technology for Plant-Based Whole Cuts

Dutch Structuring Technologies (DST) has developed a novel technology called Continuous High Shear (CHS), said to be ideal for producing whole cuts of plant-based meat or fish. The technology, which combines plant-based protein with oil and water, uses lower processing temperatures than extrusion. This allows for colour and flavouring to be applied during processing, minimising the need for additives and reducing the number of post-processing steps. CHS can create fibre lengths of up to 15cm, providing a “satisfyingly meaty texture”. Additionally, the technology uses clean-label ingredients, with no binders necessary. As a result, it has been described as a “game-changing successor to existing extrusion processes”. DST can produce a range of structures using the technology; most recently, the company unveiled its plant-based kebab meat, structured …

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Dutch retailerJumbo replaces gelatin with plant-based alternatives

© Jumbo

Retail & E-Commerce

Dutch Retailer Jumbo Swaps Gelatin in Pastries for Plant-Based Alternatives

Dutch retailer Jumbo has removed gelatin from all its fresh pastries, replacing the animal-derived ingredient with plant-based alternatives. The chain claims to be the first in the Netherlands to make the change. Modifying the recipes took 18 months, with solutions varying depending on the product. For example, the tompouce — a popular cream-filled iced pastry — now contains alginate and gellan gum instead of gelatin. While many of the pastries still contain dairy or eggs, the recipe changes will reportedly reduce the amount of gelatin used by Jumbo by 13,000 kilograms per year, as well as making the products suitable for vegetarians. The reformulated pastries have received very positive feedback on taste and quality after being tested by consumers, and are now available at all …

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Fooditive Group unveils a new sustainable alternative to sugar for the US market: Keto-Fructose, a plant-based sweetener derived from upcycled apple and pear byproducts through fermentation.

© Fooditive Group

Fermentation

Fooditive Unveils Guilt-Free Sweetener Made With Upcycled Apples & Pears for US Market

Dutch plant-based ingredient manufacturer Fooditive Group unveils a new sustainable alternative to sugar for the US market: Keto-Fructose, a low calorie sweetener derived from upcycled apples and pears through fermentation. Fooditive claims that its new sweetener closely mimics the flavor profile of sugar, offering “extraordinary” sweetness, unparalleled taste, functionality, and sustainability, establishing a new standard for sugar alternatives. Keto-Fructose is currently undergoing FDA GRAS assessment. The company states it aims to significantly impact the industry with a sugar alternative capable of delivering the sweet taste that consumers love. Moayad Abushokhedim, CEO of Fooditive, comments, “Fooditive understands the challenges associated with replacing sugar, and we recognize that the effectiveness of a sugar alternative is not solely measured by taste. “This is why our Keto-Fructose sweetener goes beyond …

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Heura launches at Esselunga

© Heura

Retail & E-Commerce

Heura Launches at Leading Northern Italian Retailer Esselunga, Expands Presence in UK & Netherlands

Spanish plant-based meat brand Heura has announced that it is launching at Esselunga, a leading supermarket chain in Northern Italy. Heura products will be available at 173 Esselunga stores, expanding the brand’s Italian presence. The country is currently Heura’s third-largest market after Spain and France; total turnover reached €800,000 last year, and this figure is expected to double in 2024. Additionally, Heura has strengthened its partnerships with UK supermarket chain Waitrose and Dutch retailer Jumbo, gaining listings for its plant-based burger. The three new collaborations total 1,200 points of sale, and are part of Heura’s plan to establish strategic alliances with leading retail chains. In the past year alone, Heura has formed agreements with France’s Intermarché, Portugal’s Auchan, Italy’s Pam, and Belgium’s Colruyt. Heura’s turnover …

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Sauerbraten

Sauerbraten, Image courtesy of ME-AT

Products & Launches

ME-AT “Reinvents” Meat Classics Like Meatloaf, Specifically for the German Palate

The Netherlands’ ME-AT, the vegan brand of the Vion Food Group, which manufactures plant-based meat for private labels, has introduced three NPDs that are said to match the appeal and taste of three popular German meat products: smoky vegan sausages, Leberkäse (a type of meatloaf) and Sauerbraten (a mixed meat roast). ME-AT’s new plant-based meat offerings are ready and available for wholesalers, retailers, and discount stores in Germany and Europe. They can also be produced explicitly for promotional campaigns, while the recipes can be customized to meet specific customer needs and preferences, tailoring the products to different market demands. “Our food designers have now ‘reinvented’ three true classics specifically for the German palate. The focus was not only on achieving the closest possible match with the …

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sacrifice nothing add for the vegetarian butcher

© The Vegetarian Butcher

Tourism & Travel

LSG Group & The Vegetarian Butcher Partner to Bring Plant-Based Meat to Onboard Dining

The LSG Group and The Vegetarian Butcher have announced a new partnership to introduce plant-based and vegan meals in airline catering. Through the collaboration, the LSG Group will offer its customers the ability to cater to vegetarians, flexitarian, and meat-loving passengers using The Vegetarian Butcher’s broad range of plant-based products that “allow people to continue to enjoy their favorite meat dishes without giving up the taste or texture.” Growing trend of plant-based diets The LSG Group is a leading provider of end-to-end onboard products and services. Its brand, LSG Sky Chefs, a classic catering and hospitality expert serving airline and train customers, delivers an impressive 308 million meals annually in 131 locations worldwide. The Vegetarian Butcher is currently joining LSG Sky Chefs at the ongoing …

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Lidl

©Lidl

Retail & E-Commerce

Lidl Study: Placing Meat Alternatives Next to Conventional Meat Significantly Increases Sales

A pilot study conducted by Lidl Netherlands in collaboration with Wageningen University and the World Resources Institute (WRI) has found that placing meat alternatives next to conventional meat significantly boosts sales. The study took place in 70 stores over a six-month period, and the results indicate that sales of meat alternatives increased by 7% during this time. The effect decreased somewhat as the study went on, but remained noteworthy. Meat sales also fell slightly, though this was not considered significant. When Lidl customers were interviewed in-store or asked to complete online questionnaires, most said they supported the strategy. The study results come as the retailer works to make 60% of its protein sales plant-based by 2030. “We know from the research that the visibility of …

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Cedric Verstraeten revyve CEO

Cedric Verstraeten © revyve

Cultivated, Cell-Cultured & Biotechnology

revyve: “Our Animal-Free Ingredients Are All-Natural, Helping to Create the Delicious Food Experiences Consumers Crave”

revyve is a foodtech company that is unlocking the full potential of yeast, a timeless natural super ingredient, to produce high-performing texturizing ingredients. With sustainability as its norm, revyve is on a mission to reinvent the food industry with future-proof ingredients that deliver the delicious food experiences consumers crave. Clean-label revyve products mimic dairy and egg functionality in traditional and plant-based foods. “The secret to unlocking the perfect texture in food can be as simple and sustainable as upcycling brewer’s yeast. And we can help humanity in the process,” says the Netherlands-based ingredient innovator. We had a quick catch-up with CEO Cedric Verstraeten about the company, its purpose, and impressive capacity: “We will reach a production capacity of 300 tons by the end of this …

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Meatable sausages

© Meatable

Cultivated, Cell-Cultured & Biotechnology

Meat Industry Veteran Jeff Tripician of Perdue Appointed New CEO of Meatable, Former Tyson Foods CEO Joins Board

Meatable, the Dutch producer of cultivated pork meat, announces that, in preparation for US market expansion, CEO and co-founder Krijn de Nood has stepped down from the role and has been succeeded by Jeff (“Trip”) Tripician effective June 17. Concurrently, Dean Banks, former president and CEO of Tyson Foods, joins the Board of Directors. Krijn de Nood will continue to serve on the Board. Meatable is known for its cost-effective production platform using pluripotent stem cells, which it claims takes just four days to develop product “from cell to sausage”, making it the quickest cell-cultivating method in the world. “This process is 60 times faster than traditional pig farming and involves nothing more than pulling a single cell once from a pig without causing harm,” …

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Boermarke plant-based cheeses

© Boermarke

Cheese Alternatives

Boermarke Develops “Breakthrough” Plant-Based Cheeses With Added Protein

Dutch dairy alternatives producer Boermarke has announced the development of a new range of plant-based cheeses with added vitamins and 10% protein. Described as a “breakthrough”, the protein-rich products are made with a fermentation process to replicate the taste and texture of cheese. The range features three flavours — Gouda, Cumin, and Mediterranean — all with a Nutriscore of either B or C. This indicates that they are high in fibre and low in saturated fat and salt. The plant-based cheeses will launch at select retailers across Europe on June 1, and will be available to taste at the PLMA trade show in Amsterdam from May 28-29. Boermarke will be in Hall 5 at stand C.13. “Healthy and delicious” Previously a conventional dairy producer, Boermarke …

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Schouten mycoprotein nuggets

© Schouten Europe

Fairs & Events

Schouten to Showcase its “Groundbreaking” Mycoprotein Nuggets at PLMA Amsterdam

Schouten Europe announces that its Mycoprotein Nuggets, have been selected for display at the Idea Supermarket area of the Private Label Manufacturers Association (PLMA) trade show, on May 28 and 29, at the Amsterdam RAI Exhibition Center, where vegconomist will be present. The meat alternative specialist, operational since 1990 and which supplies its products, mainly under private labels, to more than 50 countries, says that mycoprotein is the key ingredient in its latest offerings, which include cubes as well as the nuggets that will be on display at PLMA. Described as “groundbreaking”, the nuggets are said to offer a firm and juicy texture, similar to that of traditional nuggets, and are available for both retail and foodservice industries. Mycoprotein as a nutritional powerhouse Last month, …

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Albert Heijn

© Albert Heijn

Market & Trends

Sales of Animal Meat in Dutch Supermarkets Have Decreased by 16.4% Since 2020

Sales of animal meat in Dutch supermarkets have fallen by 16.4% since 2020, concludes animal welfare organisation Wakker Dier, based on Circana sales data. In 2023, these supermarkets sold 2.3% less meat than in 2022. The organisation attributes this largely to improvements in price points. Wakker Dier notes that retail nudging via low prices, shelf layout, and promotional policies have been influential in this change, with many of the mainstream supermarkets committing to transitioning towards less animal-based protein and more plant-based. Some examples of the above trends in the Netherlands include: Supermarket chain Jumbo decided to cease the promotion of fresh animal meat from the end of May this year. Albert Heijn, the leading chain in the Netherlands, recently launched AH Terra, an own-brand plant-based …

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Verstegen's legume mix for meat alternatives over baked eggplants.

© Verstegen Spices & Sauces

Products & Launches

Dutch Spice Specialist Verstegen, Flavoring Meat Since 1886, Enters Plant-Based Meat Market with Ready Mixes

After three years of R&D, Verstegen Spices & Sauces, a Dutch family business flavoring meat, chicken, and fish since 1886, has launched Kneed & Klaar, a new range of 100% plant-based meat mixes at Albert Heijn in the Netherlands and Belgium.  Described as convenient and perfect for preparing a quick and delicious meal any time, the Kneed & Klaar mixes allow customers to prepare a meat alternative in minutes by simply adding water and oil, kneading, and cooking.   “This way you can grab a plant-based meat substitute from your pantry at any time!” Verstegen says.  Unique taste profiles The Kneed & Klaar lineup includes Plant Burgers in Classic and Jalapeño flavors, Easy Meatballs in Classic and Indian spices, and Legume Mince in Classic, Italian, and Spicy options, each offering a “unique” taste …

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Crave Culture

© Crave Culture

Gastronomy & Food Service

Crave Culture: Strategic Plant-Based Culinary Advice for Hospitality Pioneers

Crave Culture is a Netherlands-based company that aims to help food service providers improve their plant-based offerings. Culinary advisors Thomas Bosson & Oana Puiu help cafes, caterers, restaurants, and more to attract and retain new customers by offering more and better plant-based dishes. Drawing on their backgrounds in hospitality and food tech, they support clients who are short on time or expertise in redesigning their menus, taking into account current trends. The comprehensive process features six steps: Exploration and planning Concept and pitch Development and testing Feedback and adjustments Recipe writing and training Roll out and support. More advanced packages are also available, featuring additional services such as professional food styling, high-resolution photographs, and training (either on location or remotely). “In a world where misconceptions …

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Meatable, a Dutch producer of cell-based pork meat, has become the first company to hold an officially approved cultivated meat tasting in the European Union and the first in the Netherlands.

Image courtesy of Meatable © Bart Maat

Cultivated Meat

Meatable Makes History as First Company to Hold a Cultivated Meat Tasting in the EU

Meatable, a Dutch producer of cell-based pork meat, has become the first company to hold an officially approved cultivated meat tasting in the European Union, and the first in the Netherlands. According to the announcement, the company held a private tasting for its cultivated pork sausages at its new headquarters in Leiden after receiving approval for product safety from the third-party committee sanctioned by the Dutch government. Important to note here is that Australian company Vow recently held Europe’s first official cultivated meat tasting featuring gourmet dishes crafted with Vow’s cultivated quail. However, this took place in Iceland which is not a member of the EU, and the Meatable news relates specifically to the first tasting in an EU country. Joining Meatable at this historic …

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Albert Heijn launches AH Terra, an own-label plant-based line with 200 products

© Albert Heijn

Sustainability / Environment

Albert Heijn Reveals 44.1% of Proteins Sold in 2023 Were Plant-Based

In a new sustainability report, Dutch supermarket chain Albert Heijn has revealed that 44.1% of the proteins it sold last year were plant-based. This figure is up from 42.6% in 2022. The increase is partially due to the launch of Albert Heijn’s own-brand plant-based range, AH Terra, which is claimed to be the largest offered by any Dutch supermarket. It features over 200 products, including meat and dairy alternatives, snacks, and appetisers. The retailer is now aiming for 50% of the proteins it sells to be plant-based by 2025, and 60% by 2030 — a goal which is claimed to be more ambitious than those set by the Paris Agreement and the Dutch government. To help achieve this, Albert Heijn will expand AH Terra with …

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Mosa CAMPUS

Image courtesy of Mosa Meat

Cultivated Meat

Mosa Meat Raises €40M From Investors Including Poultry Producer PHW Group

Dutch cultivated meat company Mosa Meat has raised €40 million in an oversubscribed funding round. The capital will be used to scale up production processes, drive down production costs, and prepare for market entry. The round was led by Lowercarbon Capital and M Ventures, with other participants including Dutch state-owned impact investor Invest-NL, LIOF (the regional development agency for the Limburg province), and LEF (the Limburg Energy Fund). Significantly, the round also attracted investors with a background in the conventional meat sector, including one of Europe’s largest poultry producers, PHW Group. PHW has been involved in the cultivated meat sector for some time; in 2022, it partnered with Israel’s SuperMeat with the aim of bringing cultivated products to market in Europe. Later that year, PHW …

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Willicroft dairy alternatives

© Willicroft

Facts & Figures

Willicroft Dairy Alternatives Produce Up to 25X Fewer Emissions Than Conventional Dairy

Dutch dairy alternatives producer Willicroft has published a product emissions report comparing the environmental impact of its plant-based cheeses and butter to equivalent dairy products. The results take into account agricultural processes, production, packaging, transportation, and end-of-life for packaging. They show that Willicroft cheeses produce up to 25 times fewer carbon emissions than their dairy equivalents; for example, Willicroft Greek White generates just 1.26 kg of CO2 equivalent per kilogram, while traditional feta produces 34.1 kg. The brand’s butter alternative, Original Better, produces 2.48 kg CO2-eq/kg, compared to 16.9 kg for dairy butter. Furthermore, many of the products have lower emissions than dairy alternatives made by other plant-based brands. Original Better outperforms an Upfield butter alternative, and is roughly on par with Naturli’s organic spread. …

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The Protein Tracker shows that meat and “a lot” of dairy (in total 61%) dominate consumption, perception, supply, and marketing attention in The Netherlands.

©bbivirys - stock.adobe.com

Market & Trends

The Protein Tracker Shows Meat and Dairy Dominate Dutch Diets, Urges Changes for Plant-Based Shift

The Protein Tracker, conducted for the first time in 2023 by Wageningen Economic Research on behalf of the Ministry of Agriculture, Nature and Food Quality (LNV), shows that meat and “a lot” of dairy (in total 61%) dominate consumption, perception, supply, and marketing attention in The Netherlands. Marleen Onwezen, expertise leader in Consumer Behavior at Wageningen University, notes that while there is a shift toward plant-based options — 39% of the total protein consumption — it is not happening quickly enough.  The Protein Tracker is a collaboration between the Green Protein Alliance, ProVeg Nederland, and Dutch supermarkets (as 70% of foods are sold through these retailers) to monitor the protein transition annually. In March 2022, the Dutch government set a national target for a 50/50 …

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Dutch startup Time-Travelling Milkman (TTM) has raised €850.000 in funding to scale production and expand the market entry of Oleocream, a sunflower fat .

© Time-travelling Milkman

Ingredients

Time-Travelling Milkman Raises €850K to “Cream” Plant-Based Dairy with Sustainable Sunflower Fat

Dutch startup Time-travelling Milkman (TTM) has raised €850,000 in funding to scale production and expand the market entry of Oleocream, a sunflower fat designed to replace palm and coconut oil in plant-based dairy. New investor Alianza Team and existing shareholders Oost NL, SHIFT Invest, and Oterap participated in the seed funding round. This capital injection builds on the previous investment round in 2021. TTM’s readily available and scalable solution, Oleocream, is developed using a patented process that produces small globules of fat (oleosomes) from the seeds of European sunflowers. Described as a dairy cream equivalent, the sunflower fat is said to improve the mouthfeel and creaminess profiles of dairy-free products. Dimitris Karefyllakis, CEO and co-founder at TTM, commented: “We have a clear plan on how we want …

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