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Manufacturing & Technology

The Cultured Hub opening event

©The Cultured Hub

The Cultured Hub Facility Finally Opens, Positioning Switzerland as a Leader in Scaling Cell-Based Foods

The Cultured Hub has launched a “scale-up as a service” facility for cell-based foods in The Valley in Kemptthal, Switzerland, and celebrated its opening yesterday with the State of Play Cultured Foods 2.0 event. The Cultured Hub is a joint venture between three Swiss industry giants — Migros, Givaudan, and Bühler Group as first announced in 2021 —  that aims to leverage their extensive food processing and product development experience to accelerate the production of cultivated meat and other cell-based foods. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “The opening of this facility is not just an achievement for our team, but a landmark moment for the industry”   [/perfectpullquote] The new “state-of-the-art” biotech facility features advanced labs and fermentation capabilities to help startups scale …

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Plant-based meatballs

Image courtesy of Planteneers

Planteneers Unveils Manufacturing Solutions for Mycoprotein-Based Meat Alternatives

Germany’s Planteneers, a leading developer and provider of customized plant-based products, has unveiled a range of meat alternatives featuring mycoprotein. The products were developed with the company’s functional systems for plant-based meat — fiildMeat P and fiildMeat S — which can integrate mycoproteins to create products that combine “authentic enjoyment,” health, and sustainable production. Mycoproteins are notable for their meat-like texture and nutritional profile, offering essential amino acids, valuable fiber, and low fat content. With the vegan food market projected to reach $40.53 billion by 2031 and consumers demanding minimally processed products, Planteneers offers manufacturers a solution for these trends. “With its meat-like structure, mycoprotein not only brings functional advantages but also has an ideal nutrient profile. Mycoprotein has all the essential amino acids, valuable …

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Happy Plant Protein team

© Timo Kauppila/Happy Plant Protein

Happy Plant Protein Raises €1.8M for Technology Empowering Local Food Manufacturers to Produce Plant Protein

Happy Plant Protein, a spinout from VTT Technical Research Centre of Finland, has raised €1.8 million in a pre-seed funding round led by Nordic Foodtech VC. The round also saw participation from Butterfly Ventures and Business Finland via a grant. The funding will be used to further develop and license Happy Plant Protein’s patented technology, which allows for the production of high-quality plant proteins with existing extrusion machinery. The technology could empower local food manufacturers and brands to produce their own plant proteins, removing the need for imports. This would make plant proteins available with only minor investments and no regulatory hurdles, accelerating new product development and market entry. The process is also significantly more affordable than conventional methods of manufacturing plant protein isolates, since …

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Rüdiger Briel, Project Lead for the new fermentation facility, and Daria Pashkova, Product & Marketing Manager

Daria Pashkova & Rüdiger Briel © Ohly

Ohly: “The New Fermentation Plant Uses the Latest Innovative Technology to Increase Production Capacity by Up to 50%”

This summer, Ohly, a yeast-based specialty manufacturer, announced the opening of a new state-of-the-art fermentation plant in Hamburg to meet rising demand for fermentation-derived products. The facility will follow the latest hygiene design standards for sustainable cleaning and feature a heat recovery system that conserves enough energy to power nearly 800 homes annually. Rüdiger Briel, Project Lead for the new fermentation facility, and Daria Pashkova, Product & Marketing Manager for the Ohly taste & texture portfolio, here discuss the new facility in detail and describe the plant-based solutions that it will manufacture. Ohly announced the new fermentation facility in early August, with plans for it to open next year. How far along are you in the construction and setup process, and how did the overnight …

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Bühler opens new grain innovation centre

© Bühler AG

Bühler Inaugurates New Grain Innovation Centre in Switzerland

Swiss technology group Bühler yesterday inaugurated its new Grain Innovation Centre (GIC) in Uzwil, Switzerland. According to Bühler, the new application centre marks a milestone in the promotion, collaboration and innovation in grain processing. The new location replaces the company’s former Grain Technology Centre, which has served the milling industry since 1951. Spanning five stories and covering 2,000 square meters, the facility boasts a cutting-edge infrastructure, housing 70 advanced machines from Bühler and its partners. This forward-thinking Grain Innovation Center (GIC) is designed as a hub for customer-driven experimentation, innovation, and solution development tailored to specific industry needs. “The Grain Innovation Center is the latest addition to Bühler’s growing network of application and training centres in Uzwil,” says Johannes Wick, CEO of Grains & Food …

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VFG sells Tofutown facility

©VFG / TOFUTOWN

VFG Sells German TOFUTOWN Facility to The New Originals Company

The Vegan Food Group (VFG), formed this January from the previous VFC Foods as a holding company comprising VFC, Meatless Farm, and Clives Purely Plants, and with plans to carry out further acquisitions such as that of TOFUTOWN in February, announces it is selling its manufacturing plant in Wiesbaum to The New Originals Company. Described on its website as the “first truly European tofu company” and positioning itself as a “Europe-wide leader in tofu innovations”, The New Originals Company was founded in February 2024 by the Lunter family, of NLT Management Holding and Raiffeisenbank Landesbank Oberösterreich, which apparently employs 600 people across five countries. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”We will continue to pioneer tofu as an important part of the change in …

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Liberation Labs, planned precision fermentation manufacturing facility now under construction,

© Liberation Labs

Liberation Labs to Advance Precision Fermentation Facility with $3.5M Fundraise

US biomanufacturing company Liberation Labs has raised $3.5 million via a Secured Promissory Note (“Note”), including a $2.0 million subscription from the VC firm Agronomics Limited (LSE: ANIC). With this note, Agronomics’ total investment in the precision fermentation company amounts to $19.6 million, holding 37.5% on a fully diluted basis. Other participants in the fundraising, each contributing $0.5 million, include New Agrarian Company Limited (an affiliate of Agronomics), Galloway Limited, and Jim Mellon in his personal capacity. The Note, a form of convertible debt, will finance the construction of Liberation Labs’ first facility in Richmond, Indiana, before an intended $37.5 million Series A (“Qualified Financing”) round. The plant is scheduled to be operational in Q1 2025, offering a fermentation capacity of 600,000 L. For more …

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Revo Foods opens food-printing facility in Vienna

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Revo Foods Opens “World’s Largest” 3D Food-Printing Facility in Vienna

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. Called the TASTE FACTORY, the facility will use Revo Foods’ 3D Structuring technology, which has been developed in-house. It will produce up to 60 tons of product per month at full capacity; according to the company, this makes it the first production facility in the world to apply 3D food-printing technology on a large scale. 3D Structuring involves combining two different materials, such as fat and protein, into new complex forms. This enables the production of juicy and tender products with novel textures, such as plant-based filets or steak products. For example, the technology effectively creates the layers of Revo Foods’ …

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Heura

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Heura Expands Beyond Plant-Based Meat, Transforming Ultra-Processed Foods With Patent-Pending Technology

Spain’s Heura Foods, best known for producing plant-based meat alternatives, has announced it will be expanding into new categories to improve nutritional density and transform foods often labelled as ultra-processed. The company will use its patent-pending technology to replace ingredients such as additives, modified starches, and saturated fats with plant proteins and healthy lipids. The technology works by using thermo-mechanical techniques to structure product textures in categories where this was not previously possible. At Future Food Tech London on October 2, Heura unveiled prototypes of cheese, snacks, and pasta made with the technology. The company explained its vision to enhance nutritional density without compromising on taste at a live demo kitchen attended by over 100 industry leaders. Revolutionising health solutions The technology will not just …

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Israel's Believer Meats has announced a strategic partnership with GEA Group to make cultivated meat more affordable, accessible, and sustainable

© Believer Meats

Believer Meats & GEA Partner to “Produce Cultivated Meat Products at the Right Cost”

Israel’s Believer Meats and GEA Group, one of the world’s technology and equipment suppliers for food manufacturers, have announced a strategic partnership to make cultivated meat more affordable, accessible, and sustainable. The collaboration will focus on co-developing technologies and processes to improve the unit economics and sustainability of cultivated meat production, starting with chicken and potentially expanding to other products. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “Believer is on track to overcome the biggest obstacles to scalability”   [/perfectpullquote] The collaboration follows Believer Meats’ recent MOU with AGWA, Abu Dhabi’s new food and water cluster, and a notable collaboration with the Bezos Center for Sustainable Protein at NC State. Gustavo Burger, CEO of Believer Meats, shared, “Believer is on track to overcome the biggest obstacles to …

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Rebellyous Foods plant-based meat manufacturing technology

Christie Lagally with Mock 2 production technology. © Rebellyous Foods

Rebellyous Foods Partners With RMS Foods to Revolutionize Plant-Based Meat Manufacturing

Plant-based meat manufacturing technology company Rebellyous Foods has announced a partnership with RMS Foods to launch a new production system that it believes will revolutionize the industry. Called Mock 2©, the fully continuous, automated, and chilled dough substrate processing system can produce a variety of plant-based meat products at volumes of 2,500-5,000  lb/hr on a single processing line. This will enable Rebellyous to manufacture meat alternatives at a lower cost, competing with traditional meat production on both price and quality. The technology also minimizes waste, improves energy efficiency, and provides a safer environment for workers. The development has been made possible through a collaboration with RMS Foods, which specializes in the production of high-quality plant-based meat products. Mock 2 was unveiled today at RMS’s state-of-the-art …

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Revyve launches new gluten-free egg replacer and opens new facility

© Hilde Lenaert/revyve

Revyve Launches “Next-Generation” Gluten-Free Egg Replacer, Kickstarting Production With New Facility

Dutch food tech company revyve has announced the launch of a new gluten-free egg replacer made from baker’s yeast. Described as “next-generation”, the ingredient is said to have excellent texturising functionalities while being fully neutral in flavour and colour. This is said to make it ideal for use in flavour-sensitive products such as sweet baked goods. The baker’s yeast is grown on molasses, a co-product of the sugar industry, in line with revyve’s commitment to circular economy principles. Revyve previously launched a flagship egg replacer made from brewer’s yeast, but this contains traces of gluten. As a result, the company decided to develop an allergen-free alternative that retains capabilities such as gelling, emulsifying, binding, and water-holding. “During the roll-out of our initial brewer’s yeast line, …

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Schouten Europe unveils a new product development (NPD) — a plant-based chicken schnitzel — crafted with an innovative fiber technology called NewTextures.

Image courtesy of Schouten Europe

Schouten Europe Debuts New Fiber Technology Replacing Texturates in Plant-Based Chicken Schnitzel

Schouten Europe, the first Dutch company to develop meat alternatives and a market leader for decades, unveils a new product development — plant-based chicken schnitzel — crafted with a new fiber technology called NewTextures. The technology, developed in-house after years of R&D, replaces traditional textured proteins with fibers. According to Schouten Europe, these fibers enhance the texture and appeal of products, bringing them closer to the meat experience. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “These products retain their juiciness, making them even more appealing”   [/perfectpullquote] The plant-based chicken schnitzel showcases the capabilities of NewTextures, boasting a juicy texture and the white color characteristic of chicken, explains the plant-based expert. Its ingredients include wheat and soy proteins, bamboo fibers, and oils such as …

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Planted increases production capacity

© Planted

Planted Ramps Up Production Capacity With New Facility in Germany

Planted, a Swiss food tech company making meat alternatives from clean ingredients, is increasing its production capacity with the construction of a new facility in southern Germany. According to Planted, the site will be the most modern plant-based meat production facility in Europe, with green energy playing a key role in its construction. The announcement follows the success of the brand’s plant-based steak, which has reportedly proven very popular with both consumers and restaurateurs. Previously, all Planted’s research and production was carried out at the company’s site in Kemptthal, Switzerland. However, the German market now accounts for the largest proportion of sales, so Planted has decided to construct a new facility to carry out production as close to consumers as possible. The new plant will …

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Employees breaking the ground of the new faba and pea facility

© Lantmännen

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. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”We need to produce more food to supply the world’s growing population”[/perfectpullquote] 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 …

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GEMÜ Group

© GEMÜ Group

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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California's Mission Barns has redesigned single-cell suspension bioreactors to make them fit for cultivating meat at scale.

© Mission Barns

Mission Barns Revamps Single-Cell Suspension Pharma Bioreactors to Scale Cultivated Meat Production

Cultivated fat startup Mission Barns has engineered a new bioreactor to optimize cultivated meat production, aiming to replace the single-cell suspension bioreactors traditionally used in the pharmaceutical industry. “We’ve invented a novel bioreactor that allows us to scale the production of cultivated meat, whether it’s pork, beef, chicken, fat, or muscle,” Mission Barns explains in conversation with Cultivated X. Founded in Berkeley by Eitan Fischer, former director of cellular agriculture at fellow US food tech company Eat Just, Mission Barns’ first product is a cultivated pork fat called Mission Fat, set to transform analogs with new heights of taste and texture. To produce it, the company has developed a technology platform that starts from non-GMO adherent cells and grows them using an animal-free cell culture medium. The “right …

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Fava or broad beans

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Construction of €16M Pea and Fava Facility is Completed in Latvia to Supply Northern European Market

German machinery manufacturer SCHULE Mühlenbau announces the completion of a state-of-the-art plant in Latvia for processing peas and fava beans as commissioned by Golden Fields Alternative Protein, an international producer and supplier of agricultural products. The new facility is to create 50 jobs in the Baltic region and have production capabilities of around 50,000 tonnes of pea and beans annually, as international demand for proteins from pulses continues to surge, as per our report from just yesterday. According to reports, Golden Fields is considering opening additional processing plants in the area. Golden Fields Alternative Protein says that it co-operates closely with farmers for the production of plant-based proteins as raw materials for end products like meatless burgers, sausages and nuggets, stating, “We are at the …

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Transport of a process water tank from the Cruise Terminal Altona via the Reeperbahn to Hamburg-Wandsbek

© Ohly

Ohly to Open State-of-the-Art Fermentation Plant in Hamburg

Ohly, a manufacturer of yeast-based specialities, is opening a new state-of-the-art fermentation plant in Hamburg next year, as consumer and investor interest in fermentation derived products and yeast-based ingredients continue to surge. The new fermentation plant will be built according to the latest hygiene design standards, which guarantee sustainable cleaning, says the company. A key feature of the new plant is the heat recovery system, which conserves and reuses enough thermal energy to supply almost 800 single-family homes each year. “Hamburg is the birthplace of our production. The city not only offers us an excellent infrastructure, but also access to qualified specialists and important markets. With the new fermentation plant, we are not only securing jobs in the region, but also contributing to a more …

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Boris Brockhaus of UHPT

Boris Brockhaus © UHPT

UHPT: “The Fields of Application for the High-Pressure Process Are Very Extensive and Continue to Grow”

Uhde High Pressure Technologies (UHPT) is a high technology subsidiary of German multinational conglomerate thyssenkrupp. Founded in 1930, it is one of the world’s leading companies for industrial high-pressure systems and equipment, with an international customer base in several markets. UHPT serves customers along the entire plant life cycle, from the planning phase with in-house engineering to the operation phase with service and spare parts supply. The company combines local manufacturing at its premises in Germany with a global supplier network to ensure high quality at optimized costs. Qualified supervisors support installation and commissioning worldwide, along with customer support over the entire service life of the machines. We spoke to Boris Brockhaus, Product Manager HPP at UHPT, to find out about the applications of high-pressure …

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