Find all Pea Protein news in chronological order with our extensive archive and stay informed on Pea Protein and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
Israel's Meala FoodTech has raised $1.9 million in pre-seed funding to further develop its multifunctional protein platform.| vegconomist - the vegan business magazine
Methylcellulose and gums, widely used in vegan foods, can be replaced with vegetable proteins, announces Israeli food tech Meala.| vegconomist - the vegan business magazine
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A study by Australia's Griffith University has found that 32.2% of respondents have reduced their meat consumption over the past year.| vegconomist - the vegan business magazine
In January, Japanese meat producer Nippon Ham announced it was developing plant-based tuna sashimi. The product has now launched, and the company reports that| vegconomist - the vegan business magazine
© Blackbird Foods Blackbird Foods has introduced its latest product, Blackbirdie Pizza Minis, which are now available nationwide exclusively at Whole Foods Market. The 5-inch personal pizzas come in two varieties: Cheese and Pepperoni, both made with plant-based ingredients and designed for convenience. Each box contains four mini pizzas, making them a suitable option for busy families, office lunches, or quick snacks. The Pizza Minis feature a whole grain crust and can be prepared in a vari...| vegconomist – the vegan business magazine
Alex and Lauren Abelin - Image Supplied Kiki Milk, founded by Alex Abelin and his wife Lauren through their company PlantBaby, is an organic, dairy-free, plant-based milk designed to meet the nutritional needs of growing children. Made from a blend of whole foods like oats, pumpkin seeds, and Aquamin™, Kiki Milk provides an essential source of plant-based protein, calcium, and healthy fats, all without artificial additives or gums. Alex is an innovative entrepreneur, perennial optimist, and...| vegconomist – the vegan business magazine
© Grill'd Australian burger chain, Grill’d, has announced a new collaboration with Beyond Meat to introduce the fourth generation of Beyond Burger IV across its national menu. This is the first time the upgraded version of the plant-based burger is available in Australia. The new Beyond Burger IV contains no soy, gluten, or GMOs, and is made with avocado oil, which is high in monounsaturated fats. Each 113-gram serving provides 20 grams of protein, sourced from a combination of peas, brown...| 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
The recording of our recent webinar, “Rethinking Food: APAC as a Living Lab for the Future,” is now available on the vegconomist YouTube channel. This session explored the transformative role the APAC region is playing in the future of food innovation. Moderated by Nadine Filko, the webinar brought together a diverse panel of experts: Megumi Abigail Yoshitomi, President of the Japan Association for Cellular Agriculture; Byron Perez, Programme Doctorate at D-HEST at ETH Zürich; and Peter ...| vegconomist – the vegan business magazine
© Fazer Finnish food company Fazer has completely renewed its plant-based oat gurt range, transforming the flavour, texture, and packaging of the products. The new Fazer Aito Smooth range is said to closely resemble dairy yogurt. Six flavours are available, in three different package sizes: The products are enriched with vitamins B2, B12, and D, as well as calcium. They are all made in Finland from fermented, domestically grown oats. Fazer’s Aito Greek Style and Aito Oat Desserts have also...| vegconomist – the vegan business magazine
©By nenetus - stock.adobe.com ProVeg Czechia has launched a new course called Nutrition in Medical Practice, organised in collaboration with the Physicians Association for Nutrition (PAN) Czech Republic. The course shows how dietary changes can help to prevent and treat conditions such as cardiovascular disease, type 2 diabetes, and certain types of cancer. It demonstrates the key role of whole plant-based foods such as vegetables, fruits, legumes, and whole grains in reducing the risk of ch...| vegconomist – the vegan business magazine
Premium Italian food brand Sunday Supper has launched a new line called The Singles, consisting of plant-based Italian entrées in convenient single-serve portions. The restaurant-quality range features the brand’s popular Italian Sausage Lasagna and Three Cheeses Lasagna, now available in individual servings. It also includes two new dishes — Fusi alla Vodka, featuring al dente fusilli pasta in a creamy vodka sauce, and gluten-free Eggplant Parm, made with breaded eggplant slices layered...| vegconomist – the vegan business magazine
© Protein Industries Canada Protein Industries Canada announced today that Robert Hunter has departed from his role as CEO, a position he assumed in January 2025. After just seven months in the position, Hunter is no longer with the organization. Hunter brought over 20 years of experience in the agriculture and food sectors to the role, having previously held leadership positions at Maple Leaf Foods Inc., the Canola Council of Canada, and CropLife International. However, the organization did...| vegconomist – the vegan business magazine
© Veg Jaunts & Journeys Two prominent vegan group travel companies, Escape To and Veg Jaunts & Journeys, have merged to form a new entity, Ahimsa Travel Club. This unified platform will offer a broad range of vegan travel experiences across the globe, with an emphasis on compassionate, sustainable tourism. Immersive vegan travel experiences The merger brings together Prachi Jain and Kim Giovacco, the founders of both companies, who have been key figures in promoting vegan travel tours. The n...| vegconomist – the vegan business magazine
Image: Vie Studio - Pexels A recent study in Food Hydrocolloids has explored the use of chickpea protein (CP) as a material for creating scaffolds to support the growth of cultured meat. cell growth conditions, the study points to the potential of chickpea-based scaffolds to be a part of the future of cultured meat. Scaffolds play a crucial role in the production of cultivated meat by providing structural support for cells as they grow, helping replicate the texture of traditional meat. In th...| vegconomist – the vegan business magazine
Image: alex9500 - stock.adobe.com A newly published study involving over 400,000 adults from six European countries has found a correlation between plant-based dietary patterns and a reduced risk of developing multiple chronic diseases, including cancer, cardiovascular disease, and diabetes. The research, led by the University of Vienna in collaboration with the International Agency for Research on Cancer (France) and Kyung Hee University (South Korea), appears in the journal The Lancet Healt...| vegconomist – the vegan business magazine
Image courtesy of Uncommon Netherlands-based cultivated meat company Meatable has announced the acquisition of the cultivated meat platform of UK biotech company Uncommon Bio. The deal includes key technology, intellectual property assets, high-performing cell lines, and expert staff. Meatable claims that it now operates the only true multi-platform cultivated meat technology offering, following the integration of Uncommon Bio’s non-GMO mRNA reprogramming and saRNA differentiation technolog...| vegconomist – the vegan business magazine
© Lidl GB Lidl GB has added a new Live Well logo to its own-brand products, designed to help shoppers identify healthy foods. Unlike other health markers, the logo also requires that products align with the Planetary Health Diet, a plant-forward way of eating that is designed to benefit both people and the planet. The Live Well logo has been developed in collaboration with the British Nutrition Foundation (BNF), and builds on Lidl’s long-term partnership with the World Wildlife Fund (WWF)....| vegconomist – the vegan business magazine
© Greens and Grains US-based dairy-free food producer Tofutti has created a plant-based tzatziki sauce using its Better Than Sour Cream product, in partnership with New Jersey-based vegan restaurant group Greens and Grains. Lambros Psounos, the owner of Greens and Grains, has been using Better Than Sour Cream as a base for his tzatziki for several years. However, the chain now has ten locations across Atlantic, Monmouth, Camden, and Cape May Counties, along with a presence at Citizens Bank P...| vegconomist – the vegan business magazine
© Nigel Sizer The Good Food Institute (GFI), a nonprofit organization focused on advancing alternative proteins, announced today that Nigel Sizer will assume the role of CEO on August 26. Sizer, a well-known expert in nature conservation, climate issues, and public health, will lead GFI’s global operations and strategic programming, working with teams across the US, Asia Pacific, Brazil, Europe, Japan, India, and Israel. Sizer brings a wealth of experience in environmental and public healt...| vegconomist – the vegan business magazine
Owen Ensor © Meatly Owen Ensor is the founder and CEO of Meatly, a cultivated meat company that became the first in Europe to receive regulatory approval for selling cultivated chicken for pet food in the UK. Originally from Edinburgh, Owen’s career spans consulting with Bain & Co, launching innovative ventures in Africa, and advising global corporations on plant-based food strategies. As a vegan for over eight years, Owen is committed to creating a more peaceful, healthier, and sustainabl...| vegconomist – the vegan business magazine
© Collateral Good Collateral Good, a Zürich-based investment firm, has secured the mandate to manage the Sustainable Food Fund, which has approximately EUR 100 million in assets under management. The mandate was awarded following an auction process run by Deloitte Luxembourg, with the support of around 85% of the existing limited partners (LPs) in the fund. Previously known as Blue Horizon Ventures I, the fund had been placed into voluntary liquidation after a prolonged dispute between its ...| vegconomist – the vegan business magazine
© Veganz Veganz announces that the total volume has increased to approximately €8.44 million through additional equity measures. This results from a series of equity measures, including a rights offering, private placements in July and August, and the utilization of conditional capital. Overall, the combined capital measures resulted in an increase in share capital from €1,377,198 to €2,121,333. The new bearer shares each have a nominal value of €1.00 of the company’s share capital...| vegconomist – the vegan business magazine
“As a brand obsessed with hot dogs, summer is our most important season, and we understand that not everyone can enjoy our iconic Oscar Mayer Wieners,” said| vegconomist - the vegan business magazine
The nonprofit organization Center for Biological Diversity has released a new scientific review showing that switching to plant-based diets can help address| vegconomist - the vegan business magazine
A new policy brief by the food innovation community EIT Food, Accelerating Protein Diversification for Europe, argues that innovative policymaking is key to| vegconomist - the vegan business magazine
Impossible Foods' newest product, Impossible Beef Lite, has successfully secured certification from the American Heart Association's Heart-Check Food| vegconomist - the vegan business magazine
According to agricultural experts, Europe needs better legumes so that farmers can meet the demand for plant protein and support a protein transition. Against| vegconomist - the vegan business magazine
A study conducted in a German university cafeteria has investigated the potential of behavioural nudges to reduce meat consumption.| vegconomist - the vegan business magazine
Find all Mycoprotein news in chronological order with our extensive archive and stay informed on Mycoprotein and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
The Planting Hope Company, maker of Hope and Sesame, announces it has become the ‘world’s first’ plant milk brand to earn Upcycled Food Association (UFA)| vegconomist - the vegan business magazine
A new research project called Taste2Meat is attempting to upcycle byproducts from the sunflower oil industry into sustainable meat alternatives.| vegconomist - the vegan business magazine
Finland's Solar Foods, a company developing "food out of thin air", has raised €8 million in an oversubscribed funding round.| vegconomist - the vegan business magazine
Finnish dairy company Valio has partnered with the VTT Technical Research Centre of Finland for a project that will investigate what kinds of food industry| vegconomist - the vegan business magazine
In a new study, scientists at the University of Illinois Urbana-Champaign partnered with Bond Pet Foods to examine the effects of chicken protein produced| vegconomist - the vegan business magazine
Norway has published updated dietary guidelines that recommend choosing mostly plant-based foods and limiting red and processed meat consumption.| vegconomist - the vegan business magazine
The German nutrition society Deutsche Gesellschaft für Ernährung (DGE) has updated its dietary guidelines, taking into account sustainability as well as health.| vegconomist - the vegan business magazine
Belgium's Superior Health Council has published an advisory report containing updated dietary guidelines to help people prevent chronic diseases and live| vegconomist - the vegan business magazine
An updated version of the Austrian Nutritional Recommendations, commissioned by the country's Ministry of Health, has recommended consuming more plant-based| vegconomist - the vegan business magazine
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Find all Flexitarian news in chronological order with our extensive archive and stay informed on Flexitarian and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
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Find all ESG news in chronological order with our extensive archive and stay informed on ESG and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
North American soap brand Dr. Bronner’s, has announced it will not renew its certification with B Lab, the nonprofit organization overseeing the B Corp| vegconomist - the vegan business magazine
On average, study participants saw their total cholesterol fall by 6%, while LDL (sometimes referred to as "bad cholesterol") dropped by 12%. Additionally,| vegconomist - the vegan business magazine
A new study has concluded that eating plant-based foods instead of animal products can lead to significant weight loss, regardless of how processed the foods are.| vegconomist - the vegan business magazine
A study published in Clinical Diabetes has found that a low-fat vegan diet may offer new hope for adults with type 1 diabetes.| vegconomist - the vegan business magazine
In a collaboration with plant-based restaurateur Nic Adler, global pop star Billie Eilish and her brother Finneas O'Connell are set to debut Argento, a vegan| vegconomist - the vegan business magazine
Find all Mr. Charlie's news in chronological order with our extensive archive and stay informed on Mr. Charlie's and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
Vegan beauty news are more relevant than ever as the global market for beauty & personal care products is valued at $511B, and is expected to exceed $716B by 2025. Being one of the market categories with the highest profit margins, many new startups and companies are establishing, or expanding their product ranges, within the flourishing beauty industry. read more According to a market report by The Common Thread Collective, the best-performing beauty products are natural, organic, or clean. ...| vegconomist - the vegan business magazine
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Vegan food has come a long way over the last decade, with many vegan brands developing into industry leaders in terms of nutritional value, sustainability, and innovation of their products. While the animal-based food business is barely growing in many product categories, the vegan food sector is experiencing strong growth across the board. read more Awareness of issues regarding planet and animal welfare is growing and results in an increasing number of adults and children following a vegan ...| vegconomist - the vegan business magazine
A recent study by the consultancy firm Systemiq has examined how alternative protein sources in Germany could promote economic growth and open up new trade| vegconomist - the vegan business magazine
The food retailer REWE and the manufacturers vly, Berief and Oatly are jointly calling on the German Bundestag to impose the reduced VAT rate of seven percent| vegconomist - the vegan business magazine
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Big Idea Ventures today announces it is partnering with plant equipment manufacturer Bühler Group for its New Protein Fund, which is set to invest in up to| vegconomist - the vegan business magazine
A new study published in Nature Communications has found that replacing half of the animal foods consumed worldwide with plant-based meat and dairy| 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
Eben Bayer, founder and CEO of Ecovative Design and MyForestFoods Co. (previously Atlast) is one of the most prominent voices in the world of mycelium.| vegconomist - the vegan business magazine
DUBLIN--(BUSINESS WIRE)--The "The Global Market for Cultured Meat - Market Size, Trends, Competitors, and Forecasts (2023)" report has been added to| vegconomist - the vegan business magazine
Mycoprotein ABUNDA, which replaces animal proteins, will be produced by the food tech ENOUGH in a new facility recently inaugurated in the Netherlands.| vegconomist - the vegan business magazine
Israeli food tech startup Kinoko-Tech has announced a strategic commercial agreement with Australia-based accelerator and investment company Metaphor 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
The second annual Vegpreneur Awards are now accepting product entries for the 2025 edition, with winners set to be announced at the Plant Based World Expo in| 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
In this guest post, Kartheek looks at crucial role of advanced filtration technologies in accelerating the production of upcycled proteins. He explains how| vegconomist - the vegan business magazine
Te Protejo, an organization focused on promoting cruelty-free science, has developed an interactive map that outlines the growing network of laboratories in| vegconomist - the vegan business magazine
Until a few years ago, plant-based egg alternatives were a largely unknown niche product whose product range was limited to replacements for the egg content in baked goods. Since then, the market for high-quality egg substitutes has taken off, largely fueled by the launch of the internationally popular scrambled egg substitute JUST Egg in 2017. read more Available across the US, Canada, Singapore, South Korea, South Africa, Hong Kong, China, and Europe in Q4 2022, JUST Egg is the fastest expa...| vegconomist - the vegan business magazine
Germany's Scientific Advisory Board on Agricultural Policy, Food and Consumer Health Protection (WBAE) has published a report recommending more support for| vegconomist - the vegan business magazine
Mara Renewables, a biotechnology company developing algae-based solutions for human and animal nutrition, has secured USD$9.1 million from multi-stage| vegconomist - the vegan business magazine
Find all Heura news in chronological order with our extensive archive and stay informed on Heura and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
Find all Alpro news in chronological order with our extensive archive and stay informed on Alpro and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
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Quorn Foods today announces that current CEO, Marco Bertacca, is stepping down after five years at the helm. From next month, David Flochel, former MD of| vegconomist - the vegan business magazine
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Parla has become the first city in Spain and the 40th in the world to endorse the call for a global Plant Based Treaty.| vegconomist - the vegan business magazine
El Masnou, a municipality in Catalonia, has formally endorsed the Plant Based Treaty, making it the second city in Spain to join the global initiative. The| vegconomist - the vegan business magazine
Find all SunOpta news in chronological order with our extensive archive and stay informed on SunOpta and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
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 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
Oat milk brand Oatly has published an updated sustainability plan featuring goals to reduce climate emissions and contribute to societal net zero. The plan| vegconomist - the vegan business magazine
Swedish oat milk brand Oatly has published its financial results for the first quarter of 2025.| 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
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Mission Barns has received approval from the U.S. Department of Agriculture (USDA) for its cultivated pork fat, allowing the ingredient to enter the US| vegconomist - the vegan business magazine
Last year, Oatly became the Official Performance Partner of professional U.S. cycling team EF Pro Cycling. Now, the two organisations have joined forces to| 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
Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named "Suprême," is now| vegconomist - the vegan business magazine
Spanish food tech company Heura has announced the opening of a new innovation laboratory in the 22@ technological district of Barcelona.| vegconomist - the vegan business magazine
Spanish plant-based food tech company Heura has renewed its B Corp certification, achieving an improvement of 18% since its first certification in 2021.| 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
James Burgess is the innovation director at Natural Innovations, where he has led plant-led product development and innovation strategy since 2019. With a| vegconomist - the vegan business magazine
Lactalis Canada has confirmed it will cease operations at its plant-based beverage facility in Sudbury, Ontario, by December 12, 2025. The closure will affect| vegconomist - the vegan business magazine
Vegetarian for Life (VfL), a UK charity dedicated to supporting older vegans and vegetarians, will host its annual Awards for Excellence in Veg*n Care| vegconomist - the vegan business magazine
Estonian biotechnology firm ÄIO has secured €1 million in government-backed funding to develop and scale up microbial fermentation-based oils for use in| vegconomist - the vegan business magazine
Find all WNWN Food Labs news in chronological order with our extensive archive and stay informed on WNWN Food Labs and the vegan, plant-based and cellular agriculture market.| vegconomist - the vegan business magazine
WNWN raises $5.6 million (£4.5m) to launch its vegan cocoa-free choc range into retail in the UK in 2023.| vegconomist - the vegan business magazine
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