Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermented fats.

Image courtesy of Melt&Marble

Fermentation

Fermented Fats Designer Melt&Marble Achieves 10,000-Liter Production Milestone

Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermentation for fats. According to the Swedish startup, the target bioprocess performance was maintained throughout the scale-up, achieving a 10-fold increase in bioreactor volume while sustaining comparable strain and performance metrics. This achievement builds on a previous bioreactor trial and demonstrates the platform’s scalability and robustness, explains Melt&Marble. CEO Anastasia Krivoruchko shares, “Scale-up of fermentation processes can be tricky, and we’re extremely proud of what our scientific team has managed to achieve in such a short amount of time.” Better alternatives for tasty food The large amount of fat produced from this demo will enable the company to conduct application pilots to fine-tune the fat’s use …

more

Employees breaking the ground of the new faba and pea facility

© Lantmännen

Investments & Acquisitions

Swedish Cooperative Lantmännen Invests SEK 1.2 Billion in New Pea & Faba Protein Facility

Swedish cooperative Lantmännen announces a SEK 1.2 billion (€105M) investment in a new plant-based protein facility in Lidköping, Sweden. Expected to be operational by the first half of 2027, the new plant will produce 7,000 tonnes of pea and faba protein isolates annually for plant-based foods, from meat and dairy alternatives to sports drinks, gluten-free pasta and bakery products. The plant will create approximately 30 new jobs directly, plus hundreds of additional opportunities during the plant’s construction phase. Magnus Kagevik, Group President and CEO of Lantmännen, shares, “We need to produce more food to supply the world’s growing population, and there is a global and long-term increasing demand for plant-based proteins as a food ingredient. The investment (…) will strengthen the entire value chain from …

more

mycorena whole cut

© Mycorena

Company News

Mycorena Acquired by Biomass Fermentation Firm Naplasol, Member of Animal Protein VEOS Group

After facing significant financial challenges, mycoprotein pioneer Mycorena filed for bankruptcy earlier this year, seeking new ownership to build upon its innovations and market presence. Today, Naplasol, a VEOS group member, announces the acquisition of the Swedish company. Naplasol specializes in biomass fermentation to produce mycoproteins and offers various ingredients for food applications. VEOS Group, founded in 1974 and headquartered in Belgium, is a global leader in the animal protein market with production facilities worldwide. It serves the food, pet, and feed industries and is supported by a global sales network. According to the announcement, Naplasol plans to produce Mycorena’s flagship product, Promyc, at its industrial facility in Bree, Belgium, to enhance its portfolio and offer new sustainable proteins. Wim Slee, co-CEO of VEOS Group, …

more

Plant-based fish company Hooked Foods announces it has expanded its product portfolio with new options, including plant-based chicken.

© Hooked Foods

Products & Launches

Hooked Foods Launches New Vegan Seafood, Enters Chicken Category, Gains Listings at Sweden’s Biggest Retailers

Swedish startup Hooked Foods announces it has expanded its product portfolio with further vegan seafood options as well as new plant-based chicken products, marking its entrance into a new category. The products will be available in Sweden’s two largest major retail chains — ICA Gruppen and Coop Sverige — starting October 2024. The new products were created to meet the demand for specific plant-based products, following input from partner retailers and consumers, say the founders. In addition to the NPDs, Hooked Foods has revamped its packaging design in response to consumer demand for transparency. The new packaging is said to include easy-to-understand product images, clear labeling, and a focus on honesty and safety, emphasizing honesty and safety. It has been designed to reflect the company’s …

more

The Green Dairy develops burgers made from oat milk residue to be served at Way Out West

Image courtesy of The Green Dairy

Meat- and Fish Alternatives

Swedish Alt Dairy Company Turns Oat Milk Residues Into Burgers to Feed Music Festival Way Out West

The Green Dairy, a Swedish company producing primarily plant-based dairy alternatives, has found a way to turn its oat milk residues into ultra-sustainable plant-based burgers. Investments made by the company have led to the development of what is claimed to be the world’s first pilot equipment for drying residual mass, making it possible to produce food from an oat milk byproduct known as ReOat®. The first product made from the ingredient is a veggie burger, which will be exclusively served at the music festival Way Out West from August 8-10. First cow-free festival in Sweden Way Out West has a strong focus on sustainability and is the first music festival in Sweden to exclude cow’s milk and meat. It is also the first worldwide to …

more

Millow has secured a €2.4 million grant from the European Innovation Council (EIC) Accelerator.

© Millow

Company News

Millow Awarded €2.4M EU Grant to Scale Whole Food Mycelium-Oat Meat Alternatives

Swedish startup Millow has secured a €2.4 million grant from the European Innovation Council (EIC) Accelerator and the SMEs Executive Agency (EISMEA) to scale production at its pilot facility in Gothenburg. According to the announcement, the grant from EISMEA unlocks an opportunity for Millow to receive up to €15 million in equity funding from the European Investment Bank, contingent on the startup securing additional investments from private investors. Millow is championing meat alternatives that emphasise health and whole food ingredients. Its products, made with 50% mycelium and 50% Swedish oats, are said to be high in protein, easily digestible, and free from artificial ingredients, GMOs, binders, and additives. Esmaeil Taherzadeh, co-founder and executive board member of the company, informs vegconomist that the startup has already co-developed …

more

Three cubes of animal-free fats on a wooden board-

Image courtesy of Melt&Marble

Company News

Melt&Marble Lands €2.76M in EU Grants for Market Launch of “Designer” Fats in 2025

Sweden’s Melt&Marble has been selected as one of 68 European deep tech startups chosen from 969 applicants to receive a €2.5 million grant from the European Innovation Council (EIC) Accelerator. The company also announces that it has secured an additional €260,000 grant from the Horizon Europe Framework Programme. Melt&Marble uses precision fermentation and microbial engineering to create sustainable and resource-efficient alternatives to animal fats, cocoa butter, palm oil, and other agriculturally derived lipids. With the new funding, the female-led company will reduce production costs and accelerate the pre-commercialization of its first products: MeatyMarble and DairyMarble. Co-founder & CEO Anastasia Krivoruchko shares, “The EU’s commitment to supporting innovative food production technologies is truly encouraging. This funding will help bring us a step closer to offering delicious and …

more

Mycorena's product portfolio

© Mycorena

Company News

Mycorena Files for Bankruptcy, Seeks New Ownership to Continue Pioneering Mycoprotein Ingredients

In a sad turn of events, Sweden’s Mycorena, a producer of mycoprotein, has filed for bankruptcy after facing significant financial challenges. The company says it made considerable efforts to overcome these difficulties, including pausing the construction of a large-scale facility and pivoting to a strategic business model. The mycoprotein pioneer also announced that it aims to restructure under new ownership to preserve and build upon its innovations and market presence. According to the leadership statements, there’s optimism that the company can overcome its current challenges and continue its trajectory as a leader in the mycoprotein market. CEO and founder Ramkumar Nair states: “This was not an easy decision, but we believe it is a necessary step to restructure our business and protect the value that …

more

Swedish foodtech startup Mycorena announces the discontinuation of its large-scale factory project in Sweden for scaling its mycoprotien Promyc

© Mycorena

Cultivated, Cell-Cultured & Biotechnology

Mycorena Pauses Large-Scale Mycoprotein Facility: “Investors are Hesitant to Back Projects with Heavy Capital Requirements”

Pioneering mycelium-based solutions company Mycorena announces it is discontinuing its large-scale factory project in Sweden for Promyc, its flagship mycoprotein ingredient. Planned in 2022 and designed with Tetra Pak, the large-scale production factory aimed to supply the then “booming” plant-based market with volumes of mycoprotein: 5,000 tons by the end of 2023, with a total production volume of up to 100,000 tons in multiple stages. Despite significant growth and raising over €35 million in funding, including a €24 million Series A round, Mycorena says it has faced changing market conditions such as reduced investor interest in capital-intensive projects within the food tech industry and a slowdown in the plant-based meat market. The company says it attempted to raise Series B funding with SEB and Pareto …

more

Irish consumers go plant-based

© Oatly

Stock market

Oatly Stock Rises Following Promising Q1 Financial Results

Leading oat milk producer Oatly has published its financial results for the first quarter of 2024, revealing an “encouraging start to the year”. The results have boosted Oatly stock, which is up 3.42% and has risen above the 200-day line. Compared to the same period last year, Oatly’s Q1 revenue rose by 1.8% to $199.2 million, while constant currency revenue increased by 1.2% due to growth in the North America and Europe & International segments. Gross margin reached 27.1%, up 9.7 percentage points. First quarter net loss was $45.8 million, an improvement of $29.8 million compared to Q1 2023; meanwhile, adjusted EBITDA loss was $13.2 million, a $36.7 million improvement. These results indicate that Oatly is moving towards break-even. For the remainder of 2024, Oatly …

more

Mycorena receives European Space Agency funding

© Mycorena

Fungi, Mushrooms & Mycelium

Mycorena Receives Funding From European Space Agency to Develop Food for Space Missions

Swedish mycoprotein producer Mycorena has received funding from the European Space Agency’s (ESA) Discovery Programme, in recognition of its products’ potential for use on long-distance space missions. Mycoprotein is sustainable, rich in essential nutrients, and said to support muscle health and overall wellbeing. Furthermore, it can be produced in a closed-circuit system using byproducts and sidestreams generated during space travel. According to Moritz Fontaine, Discovery & Preparation Officer at ESA, this idea to optimize resource efficiency is “highly interesting for space applications”. The system could also have psychological benefits, providing astronauts with a familiar meat-like texture rather than the “tasteless paste” currently offered on space missions. An initial prototype of the system was one of the winners of Phase 2 of NASA’s 2023 Deep Space …

more

Saveggy raises funds to replace plastic around fruits and vegetables with its plant-based formula.

© Saveggy

Packaging

Saveggy Raises €1.76M for Edible Fruit & Veg Coating as Solution to Plastic Packaging

Swedish startup Saveggy has raised €1.76 million (SEK 20M) for its plant-based alternative to plastic packaging designed to preserve the shelf life of vegetables and fruits and prevent food waste.  The startup’s plant-based coating is said to be the only alternative available offering the same shelf life extension as plastic packaging. Additionally, it is the only edible coating for fruits and vegetables with edible skin, such as cucumbers, apples, and eggplants, approved according to EU regulations. Starting with a solution for cucumbers, Saveggy will use the newly raised funds to produce this innovative material at an industrial scale and successfully bring it to market The round was led by impact investor Unconventional Ventures. LRF Ventures, Almi Invest GreenTech, and industry angels also backed the startup’s plastic-free …

more

Nelida Leiva Eriksson, CEO of Ironic Foods

© Ironic Biotech

Fundraising

Ironic Biotech Raises €1M for Precision Fermentation-Derived Plant Proteins with High Iron Content

Swedish startup Ironic Biotech has received €1 million for its plant-based proteins, which are designed to facilitate the absorption of iron into the blood. Ironic’s proteins are produced by precision fermentation and used as ingredients for food or food supplements. The funds will be used for further development work, the expansion of the company’s patent portfolio, and the optimisation of the production process. The team is now looking for partners in the food and supplement industry with whom to collaborate. Addressing the performance gap Up to 25% of the world’s population suffers from iron deficiency, which can lead to severe fatigue, tiredness, heart palpitations, learning difficulties, and anaemia. “We want to help 2 billion people prevent and recover from iron deficiency and anaemia. Iron deficiency …

more

A bowl with algae oil

© Checkerspot

Fermentation

Checkerspot and AAK to Produce Novel, Climate Change-Resistent Oils from Microalgae & Precision Fermentation

California’s Checkerspot and the Swedish company AAK have announced a partnership to develop, scale, and commercially produce novel algae oils for meat alternatives, plant-based food, and personal care products. Checkerspot makes renewable oils using microalgae and precision fermentation for materials and food, and AKK specializes in value-adding vegetable oils for food, confectionery, pharmaceuticals, and cosmetics. With this initiative, both companies aim to provide a sustainable alternative source of structuring fats and oils that can be manufactured at scale and are resistant to the impacts of climate change. Structuring fats and oils are used for products with healthier nutritional profiles, less fat, and better emulsion capabilities, including alt meat and bakery. Scott Franklin, co-founder & CSO of Checkerspot, shared: “Our team at Checkerspot is able to …

more

A precision fermentation derived fat

Image courtesy of Melt&Marble

Fermentation

Melt&Marble Unlocks Commercial-Scale Production for Animal-Free Designer Fat, Sets Sights on US Market by 2025

Melt&Marble, a Swedish precision fermentation company that specializes in designer fats for food and other applications, has revealed new headquarters with expanded R&D and production capabilities. The facility features “state-of-the-art” molecular biology and microbiology labs, pilot-scale bioreactors, and a food application kitchen to test its “meat-like” fat in meat alternatives and other products. Melt&Marble says that it has already successfully scaled its production to one cubic meter. However, with the new capabilities, the company believes it will be able to achieve commercial-scale production beyond its previous milestone. Anastasia Krivoruchko, co-founder and CEO of Melt&Marble, says: “We are excited about the achievements to date. In the last months, we constantly improved key performance indicators related to rate, titre and yield, successfully achieving metrics relevant for commercial-scale and …

more

Meat Analogue developed by Lund University

© Lund University

Science

Lund University Researchers Uncover Optimal Raw Material Blend for the Most Appealing Plant-Based Meat

Food technology researchers at Lund University in Sweden have found the best raw material combination to make the most appetizing plant-based meat using extrusion: wheat gluten and hemp seed. The research, led by Karolina Östbring and Jeanette Purhagen, focuses on creating alternatives that mimic the texture and consistency of real meat, addressing the common complaint that vegan food does not deliver the “meaty” experience.   Focusing on texture, temperature, and taste — the three “Ts” — the team discovered a way to introduce chewiness into vegetable meat by imitating muscle fibers, using an extruder and various raw materials.  According to Purhagen, extruders are essential for producing meat analogs with suitable, long fibers, providing the desired chewy texture that people appreciate in meat.  Finding the optimal combination  …

more

Arla JÖRĐ, a relaunch of Arla Food's 100% plant-based brand JÖRĐ, has debuted in Sweden this week, offering a range of oat-based products.

© Arla JÖRĐ

Products & Launches

World’s 5th Biggest Dairy Company Arla Foods Relaunches JÖRĐ Brand in Sweden

Arla JÖRĐ, a relaunch of Arla Food’s 100% plant-based brand JÖRĐ, has debuted in Sweden this week, offering a range of oat-based products. Arla JÖRD features the dairy giant’s logo, a new color scheme, and the products have a new enhanced recipe. According to The Grocer, the relaunch aims to homogenize the brand with other Arla products, including Arla Cravendale and Arla Lactofree. Best product mix The Swedish launch features six products, including fermented and flavored yogurts, oat drinks, and barista milk for making coffee and latte art. JÖRĐ’s range is made with Swedish oats. The new recipe is said be packed with proteins and enriched with essential nutrients such as fiber, vitamin D, and folic acid (B9). Additionally, all the products are lactose-free and …

more

Stockeld Dreamery

Image courtesy of Stockeld Dreamery

Products & Launches

Stockeld Dreamery Unveils MELT: Next Generation, Ultra Meltable, Cultured Plant-Based Cheddar Slices

After four years of extensive R&D, Stockeld Dreamery, a Swedish plant-based dairy company, announces the release of its latest development in New York City: MELT, cultured plant-based cheddar slices. MELT slices are made with traditional cheese fermentation and protein-rich pea milk. They are said to have a unique taste and texture, boasting a great cheddar flavor.  They contain 2g of plant protein per serving, which, according to Stockeld Dreamery, is higher than similar products in the market. In addition, they are free from allergens such as dairy, soy, and nuts. Melting twice as fast As explained by Sorosh Tavakoli, CEO and co-founder of the company, one of the exceptional features of its cheddar slices is their incredible melting properties. The slices melt twice as quickly as most top-selling …

more

©Lantmännen

Studies & Numbers

Study: Meat & Dairy Alternatives Have Similar Environmental Benefits to Whole Plant Foods

A study published in the journal Nature Communications has examined the environmental impact of replacing animal-source foods (ASFs) with plant-based alternatives (PBAs) or whole plant foods (WFs). Using Sweden as a model, the study found that diets rich in PBAs could reduce greenhouse gas emissions by 30–52%, land use by 20–45%, and freshwater use by 14–27%. The greatest benefits were seen with fully vegan diets. When ASFs were replaced with WFs instead of PBAs, the benefits were comparable. The researchers note that a diet rich in PBAs meets most of the updated Nordic Nutrition Recommendations, which were published last year and recommend a mostly plant-based diet. Eating PBAs enhances iron, magnesium, folate, and fiber intake, while decreasing saturated fat consumption. However, three nutrients — vitamin …

more

Quorn

© Quorn Foods

Studies & Numbers

Swedish Researchers Find Consumers Choose Fungi-Based Food for Sustainability and Well-Being Benefits

Swedish researchers conducted a study to examine whether consumers select fungi-based food due to its sustainability advantages. The findings show that engaging with fungi-based food is perceived to contribute to sustainability and is thought to promote glocal (a portmanteau of global and local) well-being. The study argues that as the consumption of fungi-based food continues to grow in popularity, it is essential to understand whether consumers align their choices with personal values related to sustainability. Awareness and knowledge of the benefits of fungi and plant-based food are vital to encourage consumers and influence their food choices, which can contribute to global social, economic, and environmental sustainability, explain the authors.  The research has been funded by the Swedish Agency for Economic and Regional Growth and the …

more