Food Fermentation Europe’s Post

🌱🥩 FoodTech 500 alum Planted to boost production with a green-energy facility in Germany. Planted is expanding with a new production facility in Bavaria, Germany. The site, expected to be Europe’s most modern plant-based meat production facility, will incorporate green energy solutions. The new German plant will enable production closer to the market, as Germany now represents the largest share of Planted’s sales. The facility is set to produce over 20 tons of plant-based meat per day and create 50 jobs. This expansion follows the success of Planted’s plant-based steak, which has gained considerable popularity. Co-founder Lukas Böni said, "Our international expansion follows the strategic decision to bolster our biotechnological expertise and locations abroad, closer to our consumers." Learn more in the full vegconomist - the vegan business magazine article: https://lnkd.in/eyagn-TZ #ForwardFooding #FoodTech500 #foodtech #plantbasedmeat #foodsystems #altprotein #futurefoods

💰🥯 FoodTech 500 alum Formo raises significant funding and launches first products in retail. Formo has successfully raised $61M in a Series B funding round and launched its animal-free cheeses made through microbial fermentation in over 2,000 supermarkets in Germany and Austria. Its debut products, including Frischhain, a koji protein-based cream cheese analogue, are available in plain and herb varieties, with other options such as a tomato flavor and Camembert replica, Camembritz, set to follow. This funding round, led by existing investors such as FoodLabs and EQT Ventures, along with new backers like The Nature Conservancy and REWE Group, is one of the largest alternative protein investments this year, bringing Formo’s total funding to $117M. Looking ahead, Formo plans to continue expanding its operations in Europe, particularly in the DACH region, and aims to launch its precision-fermented cheeses in the U.S. by late 2025. The startup is also advancing its precision fermentation technology to develop bioidentical dairy proteins, which it believes will be key to achieving price parity with traditional animal products. Learn more in the full Green Queen Media article: https://lnkd.in/eJf4dFZV #ForwardFooding #FoodTech500 #altprotein #futurefood #precisionfermentation #foodtech #innovation

Planted takes root in Germany! At first glance, it might seem like the boom in meat alternatives has peaked, but that’s far from the case—especially when it comes to Planted. What the Swiss startup has accomplished since its founding in 2019 is truly impressive: - Raised 115 million CHF in funding. - Grown their team to 200 employees. - Achieved an export rate of 75%, with Germany being a major focus of their expansion. Now, Planted is making a bold move by building its second production facility in Bavaria, Germany—right in the heart of Weisswurst country (as gifted journalist Andreas Güntert from the HANDELSZEITUNG put it). For me as a foodie, it’s like “bringing a vegan to a BBQ party” — bold, unexpected, and sure to spark curiosity and conversation. This expansion is also a reflection of a broader global shift toward healthier eating habits. In addition to environmental and ethical concerns, health consciousness is becoming the new hot trend. Recent studies show that 62% of consumers are actively looking for healthier food options, with many turning to plant-based alternatives to reduce cholesterol, improve digestion, and enhance overall wellness. The rise of plant-based diets correlates with increasing concerns around lifestyle diseases like obesity, diabetes, and heart conditions. The global plant-based food market is projected to hit $162 billion by 2030, a staggering 450% growth from 2020. In Germany alone, the plant-based food market grew by 37% in 2021, reaching €1.7 billion in sales, with health and wellness being one of the key drivers behind this growth. As consumers become more informed, they’re moving away from processed meats and dairy, opting instead for nutrient-rich, whole-food plant-based options that offer both taste and health benefits. It's no wonder brands like Planted are thriving. This isn't just a food revolution; it's a health movement. It's an exciting time to be part of this transformation! #PlantBased #Innovation #Sustainability #HealthConsciousness #FutureOfFood #PlantedFoods #GermanyExpansion #VeganRevolution #WellnessRevolution #HealthAndWellness #CleanEating #HealthyLiving #FoodInnovation #PlantBasedProtein #ClimateAction #SustainableLiving #VeganCommunity #FoodTech #GreenEconomy #HealthyChoices #EatGreen

🇦🇹 Revo Foods opened the ‘world’s largest’ factory dedicated to 3D-printed food, producing 60 tonnes of product per month The facility's first product is an updated 3D-printed mycelium-based salmon fillet using Revo’s 3D Structuring technology. This method integrates fat and protein to replicate meat textures, producing fillets with a realistic taste and feel, especially when cooked. The Austrian startup’s technology uses mild production conditions, preserving the nutritional integrity of the food, unlike traditional methods that degrade nutrients due to high temperatures or pressure. Revo plans to expand by offering its 3D food-printing technology to other businesses to create new revenue opportunities. Partnerships with other businesses are expected to be announced in early 2025. Robin Simsa ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com

🥩 chunk foods secures $7.5M seed extension and announces partnership with Better Balance to expand products to Latin America The extension brings the seed round to a total raise of $22 million, making it one of the largest seed rounds in the alt protein category, according to Chunk Foods. Better Balance is a subsidiary of Sigma Alimentos, one of LATAM’s largest meat and dairy producers. The partnership with Chunk Foods involves developing and introducing co-branded plant-based whole cuts for the LATAM market. Both companies are focusing on meeting consumer demands for taste, texture, transparency, and convenience. The collaboration aims to explore the “substantial untapped potential” of alternatives to premium segments. Amos Golan, Helio Castano ✉️ Hungry for more bioeconomy updates with a focus on food biotech and alt proteins? Devour the free subscription: betterbioeconomy.com #bioeconomy #foodtech #altprotein #food #sustainability #biotech

Vegemite: The Rise of an Australian Icon Worth Half a Billion Dollars Imagine a product so distinctively Australian that it's become a symbol of national identity, yet it wouldn't have existed without a World War I food shortage. This is the story of Vegemite, a black spread that has been both dividing global palates and sitting in pantries across Australia. In 1922, Kraft assigned Dr. Cyril Callister the task of creating a spread from leftover brewer's yeast extract, aiming to replace the unavailable British Marmite during World War I. Little did he know, he was on the cusp of creating an Australian culinary icon. Originally named "Pure Vegetable Extract," the spread struggled to gain attention. In a brilliant marketing move, Kraft launched a nationwide naming competition, offering a prize of 50 dollars - equivalent to about $500 today. The winning entry, "Vegemite," would soon become a household name. For decades, Vegemite was as Australian as kangaroos and the Outback, yet it remained under the ownership of America's Kraft. It wasn't until 2017 that Vegemite found its way back home. The Bega Cheese Group acquired it from Kraft for a staggering $460 million, a move celebrated by Australians nationwide. Vegemite's journey from a wartime substitute to a national treasure and a multimillion-dollar acquisition illustrates the power of innovation, branding, and cultural identity in the world of business.

Guess what?   Formo and Those Vegan Cowboys join forces to industrialize animal-free casein proteins 🤜 ❤️ 🤛   The top two European ventures in precision fermentation have joined forces to form one powerhouse research team dedicated to bringing you more cow-free cheese, and they're wasting no time!   CEOs Hille van der Kaa & Raffael Wohlgensinger just made the groundbreaking announcement at Anuga FoodTec. Their lab teams have already hit the ground running, rewriting the story of cheese as we know it!   🧀 WHAT - Over 60 world-class scientists from both companies are now part of the world's most formidable precision fermentation research team. - While remaining distinct entities, this collaboration allows for a more efficient scaling of delicious animal-free cheese, aiming to achieve competitive pricing compared to traditional dairy products faster than ever before. - Formo & TVC can now present a unified front in the political sphere, advocating for the swift introduction of this new cheese to European tables, bolstering the efforts of Food Fermentation Europe. - The combined expertise of the lab teams enables mutual learning from each other's experiences, both successes, and setbacks!   🧀 WHY - With a common goal of liberating animals from the dairy industry while preserving its essence, this partnership is driven by a shared mission. - The belief that precision fermentation holds the key to revolutionizing the dairy sector and alleviating the burden on the planet underscores the urgency of this collaboration. - Breaking new ground in collaboration excites us, and we're thrilled to be pioneering this level of partnership!   Ultimately, we aim to inspire other companies to unite in similar endeavors. When we combine our efforts, we all stand to benefit from cheese that's not at the expense of our planet. Check out more details on the cow-free cheese technique and the partnership on Formo and Those Vegan Cowboys #formo #thosevegancowboys #precisionfermentation #Anuga2024 #weareAnuga

🥓 Umaro Foods secured $3.8M in seed funding to reduce production costs and launch its seaweed-based bacon into retail The Californian startup's product differentiates itself with a patented, seaweed-based formula that “nails” the texture and taste of pork bacon. It’s currently available in 250 restaurants across the US. Umaro Foods uses red nori seaweed, supplemented with chickpeas, oils, and natural flavourings, to create its vegan bacon. It has patent-pending extraction processes for both red and brown seaweed, which could also yield valuable byproducts like alginate, agar, and carrageenan. The startup currently produces 60,000 lbs of product annually. They have the capacity to increase production to over a million pounds, with a potential revenue of $20M. Umaro Foods aims to reduce production costs significantly through a high-throughput, low-capex manufacturing process. The next phase focuses on achieving profitability, with the automated manufacturing process being the key. Beth Zotter, Amanda Stiles ✉️ Hungry for more updates on biotech shaping the future of food? Devour the free subscription: betterbioeconomy.com

NotCo, an industry-changing, fast-growing food tech leader, is disrupting massive food and beverage segments like dairy, eggs, and meat. This unicorn-status startup has partnered with Kraft Heinz to launch some of the world’s favorite foods as plant-based versions. The joint venture has already released a plant-based Kraft Mac & Cheese, and now, it's rolling out plant-based Oscar Mayer hot dogs and sausages. Powered and developed at the speed of NotCo’s patented AI technology, these foods will revolutionize the way consumers enjoy plant-based options. With Kraft Heinz being one of the largest food and beverage companies globally, this partnership promises to make plant-based options tastier, more accessible, and more affordable for everyone. #trousdalevcportfolio https://lnkd.in/g33Qr44k

🌱🧀 NEW COLLABORATION AIMS TO BRING PRECISION-FERMENTED CHEESE TO EU MARKET European precision fermentation leaders Formo and Those Vegan Cowboys have formed a strategic alliance to advance their efforts to produce animal-free casein proteins and break through regulatory barriers in the EU to bring precision-fermented dairy products to the market. The collaboration will see the startups unite R&D operations across strain engineering, bioprocessing and large-scale production, with several key goals outlined. This includes achieving price parity with conventional casein (which, at 80%, is the most abundant protein group found in dairy), expediting the regulatory approval process, and accelerating and evolving the boundaries of science-based entrepreneurship. With the combined research expertise of over 60 scientists, the ultimate aim is to introduce precision-fermented cheese to supermarket shelves in the EU. The teams are working together in both R&D facilities: Formo’s in Frankfurt and Those Vegan Cowboy’s in Ghent. “The focus [of the] joint development agreement is on casein optimisation and industrialisation,” said Hille van der Kaa, CEO of Those Vegan Cowboys. “It does not currently extend to food science and product development, which is the field that the companies continue to work on separately. Furthermore, any commercialisation efforts will be pursued separately. Both companies remain entirely independent entities.” The startups plan to strategically pool their resources, leverage established dialogues with the European Food Safety Authority (EFSA), and utilise their roles as FFE founders to speed up the regulatory approval process. They also note that the EFSA has previously expressed strong support for joint dossiers, which could enhance efficiency. “Through Food Fermentation Europe, we have established a very constructive dialogue with EFSA and their message was clear: collaborate and we can move faster,” notes Formo CEO Raffael Wohlgensinger. Other players in the precision-fermented casein space include Austria’s Fermify, Aussie-American producer Change Foods, and Indian startup Zero Cow Factory. #GreenQueen #altprotein #futurefood #innovation #precisionfermentation #foodtech