GOOD Meat, the cultivated meat division of California foodtech Eat Just, Inc., announces it has today received final approval from the USDA for the sale of| vegconomist - the vegan business magazine
Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes,| vegconomist - the vegan business magazine
© Moulins de Kleinbettingen Luxembourg-based Moulins de Kleinbettingen is set to debut a new textured vegetable protein at the upcoming Food Ingredients Europe (FIE) event in Paris in 2025. The company will present “SoyWheaTex Dark Black Chunks,” a soy- and wheat-based meat alternative designed for applications in prepared dishes such as chili, tacos, stir-fries, and other sauced recipes. Customisable base for a range of dishes The product is a dry, chunk-style protein blend formulated p...| vegconomist – the vegan business magazine
© Solar Foods Health and performance nutrition startup Fermenta plans to introduce protein bars formulated with Solein, a microbial protein produced by Finland’s Solar Foods. The launch, scheduled for the first quarter of 2026, will place Fermenta among the first companies to offer Solein-containing products to US consumers. The bars will be released in limited quantities under Fermenta’s Gutsy brand. The company is positioning the line for consumers seeking products that support digesti...| vegconomist – the vegan business magazine
© Oyster Bay Hamburg-based Oyster Bay Venture Capital has closed its second fund at more than €100 million, creating one of Europe’s largest dedicated investment vehicles for early-stage companies working across the food sector. The fund, which was heavily oversubscribed, includes commitments from institutional backers such as the European Investment Fund and KfW, alongside a range of entrepreneurs and corporates from the agri-food industry. The new fund follows Oyster Bay’s first vehi...| vegconomist – the vegan business magazine
© Investment Climate Podcast In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This pod...| vegconomist – the vegan business magazine
Photo: Tal Govrin on LinkedIn Cultivated cacao producer Kokomodo has announced a partnership with the chocolate company Chocolats Halba, which is a division of Switzerland’s largest retailer and wholesaler, Coop. The collaboration will explore the integration of Kokomodo’s cacao into sustainable confectionery products, evaluating the functionality, sensory performance, and scalability of the ingredient in industrial settings. The partnership is facilitated by Kickstart Innovation, a platf...| vegconomist – the vegan business magazine
Photo: Wendy Wei on Pexels A declaration calling on UN member states to create and implement Action Plans for Plant-Based Foods is set to be presented at the COP30 climate summit in Belém, Brazil, this weekend. The Belém Declaration on Plant-Rich Diets has been signed by over 100 stakeholders, who are urging countries to recognize the importance of shifting toward more plant-forward diets. They say this could reduce greenhouse gas emissions, protect biodiversity, improve human health, and i...| vegconomist – the vegan business magazine
CSM Ingredients has introduced Nuaré, a new range of carob-based cocoa alternatives designed for baking and ice cream formulations.| vegconomist - the vegan business magazine
© Cosaic Ingredion Incorporated and Swiss biotech company Cosaic have entered a partnership to commercialise a yeast-derived emulsion ingredient designed for dairy-free applications in categories such as beverages, sauces, and spirits. Single emulsion with multiple functions Cosaic, previously known as Cultivated Biosciences, has developed a fermentation-based ingredient platform that integrates fats, proteins, and fibers into a single emulsion. Its first product, Cosaic Neo, is described by...| vegconomist – the vegan business magazine
© Crespel & Deiters Two German companies are preparing to introduce a joint digital system for rapid product development at Fi Europe 2025. The Crespel & Deiters Group and the Hamburg agency Red Rabbit will present an integrated workflow connecting Red Rabbit’s nextfood.ai platform with Crespel & Deiters’ Functional Ingredient Navigator (FIN). The companies say the setup is designed to shorten the path from initial concept to market-ready formulation. Prototype development in one sequenc...| vegconomist – the vegan business magazine
© Curve Swedish biotech startup Re:meat has adopted a new name, Curve, as the company shifts from a cultivated meat focus to a wider protein manufacturing platform intended for large-volume industrial use. The rebrand follows a year of funding activity and facility development as the team positions its technology for multiple sectors that depend on functional proteins. Curve’s work centers on modular bioreactor systems designed to bridge the gap between basic food-grade fermenters and high...| vegconomist – the vegan business magazine
© Plant-Based Universities A recent student vote at the University of Basel in Switzerland has resulted in majority support for shifting university catering to an entirely plant-based offering by the end of the decade. The referendum, held from 22 October to 3 November, saw 52.6% of participating students vote in favour of the proposed transition. Organised by Skuba, the university’s student union, the vote drew participation from approximately 3,000 students, which is an unusually high tu...| vegconomist – the vegan business magazine
© Bolt Threads Bolt delivered revenue of $0.4 million in Q3 2025, up 7,300% year-over-year. Gross margins were 16%, up from 5% in Q2 2025; Q4 gross margin expected to exceed 40%. Full-year revenue guidance unchanged: 2025: $4.5 million 2026: $9.0 million Bolt increased 2025 gross profit outlook from $0.5 million to more than $1.0 million. BERKELEY, Calif.–(BUSINESS WIRE)–#biobased—Bolt Projects Holdings, Inc. (Nasdaq: BSLK), a developer of biomaterials for the beauty and personal care ...| vegconomist – the vegan business magazine
© Victoria Cliffe/Melina Bucher German luxury label Melina Bucher has partnered with US bio-design company Modern Meadow to launch the first ever handbags made from the latter company’s animal-free INNOVERA™ Suede. Three handbags will be available as part of the collection, all debuting in deep chocolate tones: “This launch continues our mission to redefine luxury through innovation,” said Melina Bucher, founder and creative director of the label. “With INNOVERA™ Suede, we bring ...| vegconomist – the vegan business magazine
Photo: Shameel Mukkath on Pexels A new study conducted by the University of Granada and the Spanish National Research Council has compared the carbon footprints of four diets — omnivorous Mediterranean, pesco-vegetarian, ovo-lacto-vegetarian, and vegan. The researchers looked at key ecosystem impact indicators such as climate change, ozone depletion, water eutrophication, and ecotoxicity, based on the public database AGRIBALYSE 3.1.1. They found that “cradle-to-home” total greenhouse ga...| vegconomist – the vegan business magazine
© Daiya Daiya Foods, the Canadian company producing a variety of dairy-free cheeses and plant-based foods, is set to reduce the sodium content of its products through a strategic relationship with MicroSalt. MicroSalt is a manufacturer of full-flavor natural salt containing around 50% less sodium. To achieve this, the company uses proprietary micron-sized particles, providing the same taste as conventional salt with fewer negative health impacts. Daiya has placed an initial $50,000 order wit...| vegconomist – the vegan business magazine
© Meati Foods Following a turbulent year for Meati Foods, Meati Holdings, Inc. has completed the acquisition of the company’s assets and confirmed its plans for financial stabilization, operational restructuring, and product expansion. The final asset purchase agreement was executed on October 30 and transferred ownership of all Meati assets to Meati Holdings effective October 31. All debts and liabilities incurred before that date remain with the former owner, Emergy, Inc., which filed an...| vegconomist – the vegan business magazine
© Novonesis Restaurant group Noma has entered a partnership with Novonesis, a global biosolutions company, to explore the role of microbiology and fermentation in developing new food products. The collaboration will focus on combining culinary innovation with scientific research to create new flavor profiles, textures, and applications for both professional and home kitchens. The project will initially center on the Noma Projects range, which produces pantry staples inspired by the restauran...| vegconomist – the vegan business magazine
© Foodvalley Foodvalley NL, in partnership with Brabant Development Agency (BOM) and Oost NL, will participate in Fi Europe 2025 with a joint exhibition space hosting 16 companies involved in plant-based proteins and food industry upcycling. The Netherlands continues to position itself as a key player in the alternative protein segment, supported by a national infrastructure that combines agricultural production, research, and logistics. Foodvalley NL is one of the country’s key platforms ...| vegconomist – the vegan business magazine
Image supplied by ProVeg International In a crowded market where innovation moves fast and shelf space is limited, success isn’t just about having a good idea, it’s about creating something consumers genuinely want. Yet many brands still fall into the trap of developing products around internal enthusiasm rather than real-world demand. Insights from ProVeg International’s New Food Hub unpack how brands can bridge that gap, moving from guesswork to genuine customer understanding. The key...| vegconomist – the vegan business magazine
© Oatly Oatly has announced the launch of its Baristamatic oat milk, created specifically for automated coffee machines, in the UK. The milk alternative is said to optimise coffee machine performance by reducing the risk of sedimentation in milk containers. This helps the machines to operate more smoothly. The product has been developed from the original Oatly Barista recipe, and reportedly delivers the same functionality with a slightly higher fat content. According to Oatly, this supports ...| vegconomist – the vegan business magazine
In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of| vegconomist - the vegan business magazine
Latest news and current trends from the vegan business world. Discover the growing market for plant-based products and stay up to date on cellular agriculture.| vegconomist - the vegan business magazine
A new report by the Changing Markets Foundation has uncovered lobbying and greenwashing by the Brazilian meat industry, which is attempting to position itself| vegconomist - the vegan business magazine
The Ministry of Future Affairs will discuss a brief titled Closing the European Food Innovation Gap! A Framework for a Pan-European Regulatory Sandbox for Emerging Foods.| vegconomist - the vegan business magazine
Latest news and current trends from the vegan business world. Discover the growing market for plant-based products and stay up to date on cellular agriculture.| vegconomist - the vegan business magazine
At COP26 in 2021, 150 countries signed the Global Methane Pledge, committing to reduce methane emissions by at least 30% by 2030.| vegconomist - the vegan business magazine
Pow.Bio has announced the scale-up of its platform to 3,000 liters in partnership with Bühler Group and industrialization accelerator ATV Technologies.| vegconomist - the vegan business magazine
The much-anticipated sixth edition of the Nordic Nutrition Recommendations (NNR) has finally been published, taking into account sustainability as well as| vegconomist - the vegan business magazine
Latest news and current trends from the vegan business world. Discover the growing market for plant-based products and stay up to date on cellular agriculture.| vegconomist - the vegan business magazine
Barry Callebaut and Planet A Foods have entered into a long-term commercial partnership to bring cocoa-free chocolate alternatives to global markets.| vegconomist - the vegan business magazine
Find all Food Waste news in chronological order with our extensive archive and stay informed on Food Waste and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
HappyCow, the online directory known for connecting users to vegan and vegetarian dining options worldwide, has announced a change in ownership. The| vegconomist - the vegan business magazine
Latest news and current trends from the vegan business world. Discover the growing market for plant-based products and stay up to date on cellular agriculture.| vegconomist - the vegan business magazine
Scottish food-tech startup ENOUGH has raised €42 million in a Series B funding round to develop its ABUNDA meat alternative.| vegconomist - the vegan business magazine
Food tech startup ENOUGH has announced a “first-of-its-kind” collaboration with cultivated fat leader Peace of Meat. ENOUGH plans to create hybrid products| vegconomist - the vegan business magazine
Unilever announces it will partner with food-tech company ENOUGH to bring new plant-based meat products to market via The Vegetarian Butcher| vegconomist - the vegan business magazine
Henry Soesanto, CEO and major shareholder of Monde Nissim Corp., has announced he is to provide financial support for its alternative meat company Quorn via| vegconomist - the vegan business magazine
Quorn are one of the foremost meat alternatives in Europe and the UK, and have been successfully selling their range of meat-free products since 1985. We spoke with CEO Kevin Brennan about their recent announcement of the £7million investment in R & D.| vegconomist - the vegan business magazine
UK-headquartered Quorn Foods has withdrawn from retail in the Netherlands and Belgium, the company confirms today.| vegconomist - the vegan business magazine
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On Oct. 18th, the Los Angeles City Council unanimously passed a resolution supporting the Plant Based Treaty, potentially becoming the largest US city to| vegconomist - the vegan business magazine
Edinburgh becomes the first European capital to join the Plant Based Treaty initiative in response to the climate emergency.| vegconomist - the vegan business magazine
The Northern Irish capital, Belfast, has become the first city in Ireland to endorse calls for a global Plant Based Treaty. The campaign aims to address the| vegconomist - the vegan business magazine
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| vegconomist - the vegan business magazine
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Find all Novonesis news in chronological order with our extensive archive and stay informed on Novonesis and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
Latest News from Europe and its market for vegan, plant-based and cell-cultivated products and key organizations, brands and topics in Europe.| vegconomist - the vegan business magazine
Latest News from China and its market for vegan, plant-based and cell-cultivated products and key organizations, brands and topics in China.| vegconomist - the vegan business magazine
Latest News from North America and its market for vegan, plant-based and cell-cultivated products and key organizations, brands and topics in North America.| vegconomist - the vegan business magazine
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Mycoprotein-based meat alternatives brand Quorn has launched a new TV campaign called Mission Snack Swap. In the ad, the company's pig, cow, and chicken| vegconomist - the vegan business magazine
Vegan sweets & snacks are becoming increasingly popular among consumers who are looking for healthier alternatives to conventional products. While many traditional snacks and sweets are high in sugar and considered unhealthy, vegan alternatives are often found to be low in fat and high in fiber. read more Moreover, vegan snacks and sweets are lower in trans fats and saturated fats and have less cholesterol, making them perfect for those who have diabetes or are on a low-fat diet. According to...| vegconomist - the vegan business magazine
Oatly is expanding its best-selling Barista oat milk range in the UK with a new multipack featuring three 1.5L cartons in a portable carrier.| vegconomist - the vegan business magazine
Swedish oat milk brand Oatly has partnered with convenience store chain Circle K to bring its Barista oat milk to Estonia, Lithuania, and Latvia.| vegconomist - the vegan business magazine
Oatly Group AB (Nasdaq: OTLY) and Nestlé Nespresso have announced a collaboration to introduce a new coffee blend tailored for oat drink consumers. The| vegconomist - the vegan business magazine
Oatly Group AB (Nasdaq: OTLY), a global leader in oat-based drinks, confirmed the closure of its manufacturing facility in Singapore as part of an ongoing| vegconomist - the vegan business magazine
Oatly has published its financial results for the fourth quarter and full year ending December 31 2024.| vegconomist - the vegan business magazine
Find all Labeling news in chronological order with our extensive archive and stay informed on Labeling and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
South Africa has banned the use of meat-like terms on plant-based labels and ordered Woolworths to stop selling JUST Egg as an egg product| vegconomist - the vegan business magazine
Find all Fry's Family Foods news in chronological order with our extensive archive and stay informed on Fry's Family Foods and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
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Austrian food tech startup Revo Foods has announced the opening of what is claimed to be the world's largest 3D food-printing facility in Vienna.| vegconomist - the vegan business magazine
When we last spoke with Revo Foods just a year ago, CEO Robin Simsa boldly stated that, in five years, "Revo will be the leading provider of plant-based| vegconomist - the vegan business magazine
Austrian food tech startup Revo Foods has announced that it is relaunching THE KRAKEN, a mycoprotein-based alternative to octopus tentacle.| vegconomist - the vegan business magazine
Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and| vegconomist - the vegan business magazine
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Symrise, a global supplier of fragrances, flavorings, cosmetic active ingredients, and functional ingredients, has announced a strategic equity investment in US biotech company Cellibre. Through the partnership, Symrise will gain preferred access to Cellibre’s proprietary, precision fermentation-based technology. Together, the two companies will develop next-generation manufacturing technologies for globally important ingredients. This will enable Symrise to accelerate the commercialization...| vegconomist - the vegan business magazine
Umiami, a pioneering French producer of plant-based whole cuts, has announced that it is rebranding to SWAP as it targets international expansion.| vegconomist - the vegan business magazine
French plant-based food producer Umiami has rebranded as SWAP Food and launched its first product, SWAP™ Chicken, in the North American market,| vegconomist - the vegan business magazine
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Spanish alt meat brand Heura has launched a new product that it describes as a world first --- additive-free York-style plant-based ham slices.| vegconomist - the vegan business magazine
Heura has announced the development of a new patent-pending technology that claims to make it possible to produce plant-based foods with previously| vegconomist - the vegan business magazine
Spain's Heura Foods, best known for producing plant-based meat alternatives, has announced it will be expanding into new categories to improve nutritional| vegconomist - the vegan business magazine
Spanish plant-based food startup Heura has announced that its turnover reached €38.3 million in 2023, while international sales rose by a huge 63%.| vegconomist - the vegan business magazine
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New vegan and cacao-free chocolate Waim! bar launches for a limited release at WNWN Food Labs starting on September 28, 2022.| vegconomist - the vegan business magazine
The company claims to be the first worldwide to commercially launch cocoa-free chocolate, which is made via the fermentation of ingredients such as barley and| vegconomist - the vegan business magazine
WNWN Food Labs announces a deal to supply its cocoa-free chocolate gianduja to Milan-based luxury gift service DLISH.| vegconomist - the vegan business magazine
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Quorn announces a further launch with BrewDog, this time for the Q Dog pie which debuted at the Forest Green Rovers home ground last weekend.| vegconomist - the vegan business magazine
Switzerland's Planted, describing itself as Europe's leading foodtech scale-up, has partnered with eco-friendly, vegan football club Forest Green Rovers.| vegconomist - the vegan business magazine
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Greek oat-based ice cream maker Plan(e)t Foods raises €400K in a first funding round led by Greek angel investors.| vegconomist - the vegan business magazine
Mycorena has used fungi to create a type of fat that behaves in the same way as animal fat, enhancing the flavour of alt-meat products.| vegconomist - the vegan business magazine
Sweden’s mycelium-based protein leader Mycorena has expanded its facilities to become Europe's largest demo production facility currently in full operation,| vegconomist - the vegan business magazine
Lantmännen Cerealia, the Swedish agricultural giant, is entering into a partnership with mycelium-based protein food tech Mycorena. With the stated ambition| vegconomist - the vegan business magazine
Austrian startup Revo Foods introduces THE FILET, a mycoprotein-based salmon filet that will be available from the 14th of September| vegconomist - the vegan business magazine
A Viennese court has dismissed a lawsuit brought against Revo Foods by Vienna City Council, based on the labelling of the company's salmon alternative.| vegconomist - the vegan business magazine
Austria's Revo Foods, the first company to launch a 3D-printed product in retail, has launched a crowdinvesting campaign to support its next phase of| vegconomist - the vegan business magazine
A clinical trial has demonstrated that a type of algae-based omega-3 supplement (AlmegaPL, the functional ingredient in products made by US brand iwi life)| vegconomist - the vegan business magazine
BILLA, one of Austria's largest employers, operating around 1,200 stores, is to open a 200-metre square vegan concept store on 8th September| vegconomist - the vegan business magazine
BILLA PFLANZILLA opens in Graz, Austria on November 9th. After the flagship store in Vienna, this is the second REWE Group store in Austria with a vegan shop| vegconomist - the vegan business magazine
Austrian supermarket chain BILLA has claimed that it now offers the country's largest plant-based range, with around 4,000 products verified as animal-free by| vegconomist - the vegan business magazine
Plant-based brands are drawing attention to the disparities in taxes on milk alternatives in Belgium, which have been described as "discriminatory".| vegconomist - the vegan business magazine
Recent research by think tank Questionmark on behalf of ProVeg International has revealed that some plant-based products are now more affordable than their| vegconomist - the vegan business magazine
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| vegconomist - the vegan business magazine
UK-based alternative protein pet food brand THE PACK has announced its acquisition by Prefera Petfood SRL, a producer of premium natural wet foods for cats| vegconomist - the vegan business magazine
