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Guest Posts

Fotortec introduce its innovative food waste upcycling technology and mushroom-based ingredients into the Swedish market

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Mathilde Do Chi, Expert on Food Law, Part 7: Mushrooms and Other Fungi Wonders

Mathilde Do Chi is the CEO of Forward Food Law, a food law and regulatory consultancy in global alternative protein regulations. She is an international food law and regulatory consultant with expertise in alternative proteins, novel foods, the future of food, and much more. A frequent public speaker at numerous food and foodtech conferences, Mathilde helps VCs, startups and multinationals comprehend complex food regulations, assisting the likes of Blue Horizon, Planted, and Formo with their legal matters. In this seventh installment of her special series for vegconomist, Mathilde discusses the complicated world of regulations around edible fungi. Mushrooms and other fungi wonders, how they are regulated By Mathilde Do Chi Often grouped with plant-based ingredients although part of a different kingdom of life, fungi are …

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plant-based meat alternatives

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Guest Post: Navigating Challenges and Opportunities in Plant-Based Meat Alternatives

The meat analogs sector has seen waning growth over the past two years. Even top markets such as North America experienced a 3.3% decline in the growth rate by volume between 2021 and 2023 in the meat and seafood analogs segment. However, the plant-based meat and seafood segment is expected to grow in North America at a CAGR of 2.1% between 2024 and 2028, and the global market for meat and seafood analogs is anticipated to grow in the next few years. Retail sales of plant-based products moderated in 2022 and experienced a drop in 2023 in the US. This can be attributed to price increases for plant-based products that occurred alongside high inflation and tighter consumer budgets, leading to decreased consumer engagement within plant-based categories. …

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Fi Europe

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Fi Europe Startup Challenge: Plant-Based Innovation is Driving the Transition to a More Sustainable Food System

The Fi Europe Startup Challenge has become an important platform for advancing potentially transformational solutions from young companies. Although it is built around an awards programme, the Challenge does more than recognise innovation. It nurtures startups by giving them business support, constructive feedback, industry exposure and an opportunity to make the connections they need to scale up and grow. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”The Challenge offers a front-row seat to witness the cutting-edge ideas […] shaping the future of the food industry”[/perfectpullquote] The Challenge was the brainchild of nutrition consultant and food industry expert Sandra Einerhand, who worked with the team at Fi Europe to make it a reality. Since then, the programme has gone from strength to strength, and is now …

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Beyond and Oatly stocks

Philipp Wolf on Canva Pro

Between Hype and Reality: Oatly and Beyond Meat as a Reflection of the Industry?

The food sector is in the midst of radical change, driven by innovations in alternative proteins, AgTech and sustainable food production. While ‘new food’ companies have grown strongly in recent years, doubts are now emerging about their future viability, which are manifested in a much more difficult financing environment. To better understand this situation, it helps to take a look at listed companies such as Oatly and Beyond Meat, but also to look at the broader global and national financing situation. Oatly and Beyond Meat: the case of the pioneer shares Oatly and Beyond Meat were once at the forefront of the alternative protein revolution. Beyond Meat (BYND) went public in 2019 and quickly became a favourite of investors betting on the plant-based meat market. …

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GEMÜ Group

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Guest Post: GEMÜ Positions Itself as Leading Provider of Valve Designs for the Cultivated Meat Industry

Cell-based foodstuffs have developed into a promising sector that will significantly impact the future of the foodstuff industry. The use of suitable valve designs is also a significant contributing factor to the success of this industrial sector. As a reputable leading valve manufacturer, GEMÜ offers innovative solutions for the specific requirements of the cultivated meat industry. The GEMÜ Group develops and manufactures valves, measurement and control systems for liquids, vapours and gases. GEMÜ is a global market leader when it comes to solutions for sterile applications. The globally focused, independent family-owned enterprise was founded in 1964. In 2011, Gert Müller took over as Managing Partner of the GEMÜ Group together with his cousin Stephan Müller, becoming the second generation to run the company. Today, GEMÜ …

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IFT First

Supplied by Anne Palermo

Guest Post: Top Trends from IFT FIRST 2024 – Shaping the Future of Food with AI and Novel Ingredients

Anne Palermo, a two-time founder and industry leader, brings a unique perspective to the food and beverage industry with her extensive experience in both food tech and consumer packaged goods (CPG). Her career is marked by a commitment to improving global health and ensuring that nutritious food is accessible to everyone. By combining her expertise in innovative technologies with a focus on social responsibility, Anne works to advance industry best practices while making a positive impact on global well-being. After attending the IFT FIRST Annual Event and Expo in Chicago last week, Anne rounds up the top industry trends presented at the conference that are shaping the future of food. Last week was the annual IFT FIRST (Food Improved by Research, Science, and Technology) conference …

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PlantFWD event stage

Plant FWD 2024 by Fitchd, image courtesy Nederland Veganland

What Happens to Society if We Only Eat Plants? A Dutch Thought Experiment

What if we only eat plants? When a scientist and a landscape architect work together on future challenges, you get the project The Vegan Netherlands (Project Nederland Veganland). And they might have solved the housing problem… This guest post has been kindly contributed by landscape architect Berno Strootman, one of the people who researched how The Netherlands could be self-sufficient regarding food. Interestingly, and notably, in this hypothetical utopia, society would actually need more farmers. “According to our calculations, we need twice as many farmers in a fully plant-based system than in the present one,” Strootman explains. This is what happens if we only eat plants By Berno Strootman Suppose: everyone eats plant-based food and the import of animal fodder comes to a halt. How …

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Crespel&Deiters gummies

@Crespel&Deiters Group

Shaping the Future of Plant-Based Gummies

Consumers choosing to make more sustainable and healthier choices has resulted in soaring demand for plant-based confectionery. However, gelatin – which is frequently used in the production of gummies – must be replaced with an alternative solution that also promises anticipated firmness and stable formation without any tailing, and easy removal from the mold. The Crespel & Deiters Group, an expert in wheat starches and proteins, provides solutions for plant-based wine gums without compromising on mouthfeel, taste, or texture. Modified wheat starches enable manufacturers to meet the evolving demands of health- and sustainability-conscious consumers by overcoming technical challenges such as tailing and ensuring optimal texture and taste. These starches are just one of the many solutions Crespel & Deiters has to offer, from confectionery, bakery, …

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animal vs plant proteins

Image courtesy of The Freedom Food Alliance

Guest Post: Daily Mail Distorts Outcome Of Major Study Showing Benefits of Plant Protein

Robbie Lockie, co-founder of Plant-Based News, recently established the Freedom Food Alliance in order to counteract widespread disinformation in the media regarding the food system. In this piece, Robbie describes one of the myriad examples of information being distorted to fit the purposes of the mainstream narrative. A recent article published in the Daily Mail online was based on the “quoting out of context” fallacy and is particularly misleading because it quotes a legitimate, scientific study, but distorts its results to serve the author’s points. In her article, Health Reporter Emily Joshu issues a warning to vegans: animal proteins are crucial for healthy aging and a vegan diet is harmful for overall health. As evidence for these claims, Joshu references a study led by Tufts …

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Elysabeth Alfano speaking at COP28

Image supplied by the author

Financing Food Fast: Take-Aways from COP28

As I write this, still on the ground in Dubai, I am struck by so many swift moves to bring sustainable food systems change through diversified proteins to the forefront of not just the climate conversation, but the climate strategy and execution conversation. As I come down from my four speaking engagements in the Blue Zone, I can’t believe the rapid zeitgeist shift, writes Elysabeth Alfano. Only last year, when I spoke at COP27, I was pushing to be heard, along with dedicated colleges at the Food4Climate, Food Systems pavilions, The Good Food Institute (GFI), Mighty Earth, Food Tank, FAIRR and so many others that food systems transition was not only key to the climate change conversation, but that we simply couldn’t hold on to …

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dsm tomato sauce for kids

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Guest Post: Spreading the Goodness – Where Flavor Meets Nutrition in Sauces, Dips and Spreads

In the world of plant-based eating, sauces, dips, and spreads play a crucial role. Vegetarian and vegan foods are largely seen as ‘better-for-you’ choices by consumers, but this virtuous reputation leads some to view plant-based foods as less flavorsome or exciting.[1] Condiments come to the rescue here, giving consumers a convenient source of ‘spice’ that makes a plant-based diet that bit more enjoyable. Everyone knows sauces and dips need to taste good, but is there scope to also view them as health boosters in their own right? Dressings Mayonnaise and salad dressings are the top sauces across Europe and the USA[2], but with consumers trying hard to eat healthier – both for themselves and the planet – demand for delicious, nutritious dairy-free alternatives is on …

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A mushroom burger

© Innomy

Catalonia Makes Historic €7M Investment in Alt Proteins Research Center

Catalonia’s Department of Climate Action, Food and Rural Agenda, and the Institute of Agri-Food Research and Technology (IRTA) have revealed Spain’s first Center for Innovation in Alternative Proteins (CiPA). With €7 million in funding — believed to be one of the country’s most significant investments made in the sector — CiPA aims to become a leading hub in southern Europe for research and innovation, focusing on ingredients, food, and feed alternatives to animal proteins. Nonprofit think tank the Good Food Institute Europe (GFI) has praised the Catalan government’s historic investment in advancing alternative proteins and helping companies develop sustainable meat. Alex Holst, senior policy manager at GFI Europe, said: “This landmark announcement is a major step towards turning Catalonia into one of Spain’s leading hubs …

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Evandro Oliveira de Souza, Senior Global Business Unit Director Cheese at DSM

Evandro Oliveira de Souza, Senior Global Business Unit Director Cheese at DSM, image supplied

Overcoming Challenges to Optimize Plant-Based Cheese Alternatives

In this guest post, Evandro Oliveira de Souza, Senior Global Business Unit Director Cheese at DSM, offers his unique insights into the vegan cheese category, discussing its challenges and how they can be overcome. Plant-based milk and meat alternatives have proved hugely popular around the world, but plant-based cheese is yet to enjoy widespread, global appeal as formulation challenges have prevented brands from achieving the full sensory experience that consumers desire. When flexitarian consumers can have the ‘real deal’ anytime they wish, plant-based cheese alternatives need to accurately mimic the robust, complex flavors and distinctive, comforting textures that make cheese a classic comfort food. A flexitarian future The global market for plant-based dairy alternatives reached a remarkable €18 billion in 2022.[1] Up-and-coming categories, like vegan …

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Different,Colorful,Medication,And,Pills

Image supplied by Ctrl Alt Meat

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Ctrl Alt Meat: Good Global Health Makes a World of Difference

by Katie Briefel

Last year’s word of the year, according to Merriam Webster, was ‘vaccine’, which followed ‘pandemic’ in 2020 and ‘climate emergency’ in 2019. It reinforces the sense that our health and our climate are at the forefront of public concerns – and nowhere are these issues more interconnected than in our global food system. Last month saw both World Health Day and Earth Day, so it’s a timely moment to consider how we can address and improve human, animal and planetary health by improving the food system. In particular through addressing emissions and land usage, disease outbreak and antimicrobial resistance (AMR).  These are topics covered widely by antibiotics expert Dr Lance Price and investigative journalist Andrew Wasley in the podcast produced by the Jeremy Coller Foundation, …

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Heüra Marc Coloma

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Marc Coloma: “The Magnitude of the Problem with Animal Ag and Why I Turned to Corporate Initiatives to Solve It”

When I was a teenager I couldn’t understand the way people were treating animals and the planet. This is why I decided to become an activist. I dropped out of high school to dedicate all my time to fighting for what I believe in and leading the regional section of an international animal rights organization.  [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] I realized that the whole food system is broken.  But instead of pointing to the problem, I needed to bring solutions.[/perfectpullquote] We achieved some small victories: we changed laws and forced the closure of farms that were operating illegally. But this wasn’t enough to make the problem disappear.  At this point in my life, I realized that the whole food system is …

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Isabel Fernandez_Heura R_D

Isabel Fernandez © Heura

Heura’s Lead R&D Scientist Isa Fernández Farrés: “It is Everyone’s Responsibility to Address Gender Bias”

My scientific background has been instrumental in developing new technological solutions or even improving existing ones. And by scientific background, I am not referring to the acquired knowledge during a PhD, which is the understanding of a narrow scientific field, but rather the tools I learned by practising science throughout 10+ years in research, both in academia and in industry.  Learning how to learn These tools are the ability to make testable predictions and the most powerful one for me is “learning how to learn”, which I constantly use to broaden my scientific knowledge in order to maximise technological outcomes. Balancing depth and breadth of expertise is the key to achieving technological impact.  And I found that learning the basics of different scientific fields was …

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Marisa Heath - PBFA UK

CEO Marisa Heath ©Plant Based Food Alliance UK

Marisa Heath, CEO of Plant-based Food Alliance UK

The Plant-based Food Alliance UK was created to act as a voice for Britain’s growing plant-based food and drink sector. Founded by Oatly, Alpro, The Vegan Society, Upfield and ProVeg UK, we are a coalition of civil society groups and businesses with a collective aim of making the UK a global leader in plant-based food and drink. Food systems account for one-third of greenhouse gas emissions globally and plant-based foods are a hugely impactful way of ensuring our food choices are sustainable in the future. “A shift towards plant-based will be vital in achieving the Government’s net zero target by 2050” A shift towards plant-based will be vital in achieving the Government’s net zero target by 2050. We are seeing people introducing more plant-based meals …

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Jeremy Coller headshot

Jeremy Coller, image supplied

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Jeremy Coller: Why We’re Launching the Alternative Proteins Association

The UK has always been seen as a pioneering nation – from the steam engine and industrial revolution to the computer and world wide web.  We are renowned for our scientific and research quality, as well as our engineering expertise.  British universities remain the envy of the world.  And the success of the UK’s COVID-19 vaccine rollout points to a new golden era of British bioprocessing and distribution. We, therefore, have the opportunity to be a global leader in food technology if we harness the power of our entrepreneurial spirit, leverage the UK’s world class R&D capabilities and get the right regulatory framework in place. So companies, investors, NGOs, academics, scientists and entrepreneurs are coming together to launch the Alternative Proteins Association (APA) in Parliament …

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DirtCandy

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Eat Beyond CEO Michael Aucoin: How Foodservice is Pushing the Plant-Based Industry Forward

Consumer interest in plant-based foods is at an all-time high and only shows signs of accelerating. This interest is not solely from vegan consumers, but also from a growing class of flexitarians looking to integrate more plant-based food into their diets, without fully committing to major lifestyle changes. In line with this, we have seen an explosion of plant-based products becoming available at the retail level and, while these were initially confined to the natural/specialty section of stores, they have now begun to take hold in the mainstream aisles as well. While the broad introduction of plant-based options in foodservice establishments has been slower, foodservice provides a unique opportunity to introduce new and innovative products to consumers in what can potentially be a much more …

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Lab,Grown,Cultured,Meat,Concept,For,Artificial,In,Vitro,Cell

Image courtesy Jeremy Coller Foundation

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Future Proofing Our Food System, by Katie Briefel

How do we sustainably grow food to meet future demand? This was the key question for policymakers and business leaders at the UN’s Food, Agriculture and Livelihoods event in Dubai last week. With the human population set to reach almost 10 billion by 2050, and precious resources such as water and land dwindling, reshaping the future of our food has never been more important. The meat industry produces 44% of global anthropogenic methane emissions, is a significant driver of deforestation worldwide and produces double the waste created by the entire human population. Despite this, the average per-capita consumption of meat globally is increasing. Is it inevitable that such a system with meat consumption at the forefront will remain the incumbent? Or are we shifting towards …

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