Swiss alt-meat company Planted has opened its new production facility in Memmingen, Bavaria, Germany, equipped with modern fermentation technology. Planted announced plans for a further production facility in southern Germany in Autumn 2024, following increasing demand for clean label and sustainable protein options. The start-up said it has seen particular excitement among consumers and the foodservice industry in Europe over the past year over the launch of its fermented, clean label steak alternative. Now, Planted has celebrated the site’s opening, marking a significant expansion of its production capabilities. The new plant in Memmingen is a modern production facility for biostructured proteins, enabling the creation of over 20 tonnes per day in the mid-term. This quantity corresponds to the current capacity of the site in Kemptthal, Switzerland, thus doubling the company’s overall production capacity. Planted will produce in Memmingen mainly for Germany and other European markets, including the UK. Around 50 technical and operational jobs will be created in the longer term at the plant, which is located at the former site of the Memmingen brewery. Together with the local Alois Müller Group, a sustainable energy specialist, the plant is being designed to be environmentally friendly and energy efficient, with an aim of working towards CO2 neutrality. Planted relies on groundwater cooling and the heat supply is provided by a sustainable energy system. Lukas Böni, co-founder and member of the management board of Planted, said: “With an export share of 75% and Germany as our biggest export country, expansion into our largest EU market was the obvious choice. The new proximity to key target markets, combined with a state-of-the-art production facility, allows for more sustainable and efficient logistics and production, helping Planted meet growing demand and stay closer to our international customers.” He added that the Kemptthal site will remain a “central pillar” of the company’s production, and is particularly important for the Swiss market – however, the site has reached the limits of its capacity. Planted revealed that numerous new products within its steak portfolio are in development, slated to hit the market this year. The company recently launched a new steak bites product , featuring convenient pre-cubed pieces of its fermented steak.

UK tempeh brand Better Nature has expanded its range with the addition of a Mediterranean Tempeh block, launching at Ocado. The pre-seasoned Mediterranean-inspired block is designed to provide a convenient addition to dishes like summer salads and pasta dishes, as well as for barbecue occasions. It contains 44g of protein per pack and a firm, juicy texture. Tempeh also contains a good source of fibre and prebiotics, tapping into increasing demand for gut-friendly products thanks to its fermented nature. It also provides a source of iron. Better Nature said it is targeting meat-eaters looking for healthy protein swaps with the launch, noting that gut-friendly proteins are creating new opportunities for category growth. Elin Roberts, co-CEO and co-founder of Better Nature, said: “Gut-friendly protein is hot right now, fuelled by social media and the shift away from UPFs”. She added: “With consumers prioritising protein as part of a healthier lifestyle, we’re starting to see a shift away from so-so proteins like chicken (that offer nothing but protein) and towards more nutritious proteins like beans and tempeh, which are also packed with gut-friendly fibre and prebiotics”. The new Mediterranean Tempeh is rolling out via Ocado this month with an RRP of £3 per 220g pack.

French food-tech start-up Fungu’it has secured €4 million in funding to accelerate industrial-scale production of its natural flavourings made from agricultural by-products. The round was led by Asterion Ventures, with additional backing from Evolem and UI Investissement via Oser BFC. Based in Dijon, France, Fungu’it uses solid-state fermentation to convert materials such as flaxseed press cake, sunflower residues and legumes into natural flavourings. The company focuses on resource efficiency, claiming reduced water and energy use compared to conventional methods. Its product range includes a meaty umami flavour for plant-based foods and a chocolate alternative designed to replace up to 25% of cocoa in formulations – aimed at reducing pressure on cocoa supply chains and tropical ecosystems. With the new investment, Fungu’it plans to build an industrial pilot plant, secure patents, expand its ingredient library and grow its sales team, with a focus on the plant-based food segment. The company says it is addressing rising demand for sustainable and natural flavour solutions. France’s food flavouring sector generated €730 million in 2022, and industry margins remain attractive. Anas Erridaoui, CEO and co-founder of Fungu’it, said: "We want to restore purpose in what we eat –without compromise. Through fermentation, we reveal the richness of overlooked raw materials to create flavours that are more accurate, vibrant and accessible.” He added: "Our technology revolutionises the creation of natural, sustainable and high-performance flavourings, while upcycling often wasted by-products. This circular, innovative approach is established as a key driver of transformation for the agro-food sector, moving towards a healthy, long-lasting and affordable diet."

Plant-Ex Ingredients has announced its acquisition of Aromacolors, a Polish food-tech company specialising in liquid and powder flavourings and colourings. The acquisition aims to strengthen Plant-Ex’s operational footprint across Europe, marking a milestone in the company’s continued global expansion. Plant-Ex, headquartered in the UK, is a manufacturer of natural colours and flavours for the global F&B industry. It has existing facilities in the far west and southeast of Europe. The addition of Aromacolors’ central European site completes ‘strategically aligned’ manufacturing and logistics capabilities, Plant-Ex said, optimising service and supply across key European markets. Aromacolors brings advanced technical knowledge and experience in delivering clean label innovations. Plant-Ex noted the deal’s logistical and commercial advantages in a post-Brexit market, eliminating customs delays and reducing time-to-market and operational costs for customers in the EU and beyond. Giles Drewett, CEO and founder of Plant-Ex, said: “We are thrilled to welcome Aromacolors into the Plant-Ex group. Their exceptional product range and technical know-how are a natural fit with our vision and values. This acquisition is not just about growth, it’s about reinforcing our position as a dominant force in the natural ingredients sector.” Drewett added that customers will benefit from enhanced local support, rapid sample turnaround and increased manufacturing capacity. Edward Budzulak, CEO of Aromacolors, commented: “This marks an exciting new chapter for Aromacolors. Becoming part of Plant-Ex opens up new opportunities to enhance our capabilities and bring even more value to our customers across Europe.” He added: “With a broader product offering and access to expanded resources, we are well positioned to support continued innovation and growth in the European market”. Top image: © Aromacolors

German spice and ingredient manufacturer Raps has unveiled a new functional solution for the development of plant-based roast meat alternatives. Named ‘Compound Vegan Roast,’ the solution aims to enable the creation of meat-free main courses for classic roast dinner occasions, based on plant proteins. Compound Vegan Roast is a functional mixture said to offer an appealing texture, good binding properties and stability. The company also offers complementary seasoning mixes that can enhance the flavour of vegan alternatives to roast pork, beef and poultry. The compound can be processed flexibly on existing production systems for convenient production of end products, without the need for additional technological adjustments, Raps said. It is both heat- and storage-stable, suitable for vegan roast dishes in meal kits, frozen products or tinned food applications. Raps’ compound solutions can be made vegan or vegetarian, allowing for modular combination with sauces and side dishes. The recipes allow for fewer additives and can support clean label concepts, with the ‘vegan roast beef’ and ‘vegan roast pork’ variants able to achieve a Nutri-Score of A in end applications. Klaus Vogt, head of product development for meat and meat alternative proteins at Raps, said: “With our compound for vegan roasts, we are taking the next logical step in the development of plant-based products”. He added: “Our goal was to combine a familiar flavour with technological safety in a way that allows for seamless integration into existing production environments”.

Arkeon, an Austrian biotech company developing sustainable protein via gas fermentation, has formally filed for insolvency. Arkeon bioreactor The announcement was shared by co-founder and CEO Gregor Tegl on his LinkedIn page, marking the end of the start-up’s efforts to commercialise its alternative protein technology. In a public statement, Tegl expressed gratitude to the team, investors, partners and supporters who contributed to the company’s progress. “Your dedication, late nights and passion for innovation made every milestone possible,” the statement read. “I’m deeply proud of what we built together.” Founded to produce amino acids and protein ingredients through carbon-capture-based fermentation, Arkeon was part of a wave of start-ups working to decarbonise the food system. Despite the setback, the co-founder reaffirmed belief in the promise of sustainable biotechnologies and said the experience had offered valuable lessons in scaling, stakeholder engagement, and regulation. He added he is now looking ahead to new projects and collaborations across biotech, cleantech and adjacent sectors.

In this instalment of Start-up spotlight – which celebrates small/earlier-stage companies and their innovations – we speak to Elliot Webb, founder of Urban Farm-It, a business offering a range of mushroom cultivation supplies. The company recently brought lion’s mane mushrooms into the mainstream  with a launch into Sainsbury’s superstores nationwide, marking a notable step forward in the availability of functional mushrooms in major supermarkets. Could you tell us about Urban Farm-It and the reason for its inception? I founded Urban Farm-It in 2019 after my early career in the food industry showed me the urgent need for a shift in mindset and application to strengthen our food sovereignty. Ensuring access to locally grown food that is ethically and sustainably sourced is paramount. With a background in aquaculture and alternative agriculture, and an early experience in fish farming, I recognised the necessity for more sustainable food production methods. This led me to explore alternative growing systems, including mushrooms. Originally, Urban Farm-It focused on mushroom growing kits during the Covid lockdown, with the aim of making it easy for people to grow their own gourmet mushrooms at home. These kits proved extremely popular, and as interest in mushrooms grew, we expanded into supplying fresh, UK-grown varieties including lion’s mane. What inspired you to focus on lion’s mane mushrooms, and how significant is this launch for Urban Farm-It? The UK market has long lacked access to locally grown gourmet mushrooms, with a high percentage being imported. We saw an opportunity to change that by growing premium-quality lion’s mane mushrooms right here in the UK. The demand for fresh, locally grown produce is rising, and lion’s mane has been one of the most exciting gourmet mushrooms to gain traction. Since launching our fresh lion’s mane online last year, we’ve seen an incredible response from consumers, confirming its popularity. Now, with our branded product available in Sainsbury’s, we’re reaching even more people, making this versatile mushroom more accessible than ever. This milestone is a huge achievement for Urban Farm-It, it validates our mission to bring sustainable, fresh and locally grown gourmet mushrooms to mainstream retail. For those following a plant-based lifestyle, lion’s mane is a fantastic alternative to processed meat-free products. It has a delicate, seafood-like texture and a rich umami flavour, making it an excellent substitute for meat or seafood. Whether grilled, pan-fried or added to soups, stir-fries and pasta dishes, it’s a versatile ingredient that absorbs flavours beautifully and delivers a satisfying bite. This launch marks an exciting step forward for both plant-based eating and the UK mushroom industry. Many shoppers may be unfamiliar with lion’s mane. How are you helping to introduce them to its culinary potential? We’ve designed our packaging to be both informative and engaging. Our mushrooms come in a fully recyclable, sleek black cardboard punnet featuring a unique QR code. When scanned, this code connects Sainsbury’s customers to a specially curated digital recipe book filled with innovative dishes created by plant-based chefs. This guide empowers home cooks to experiment with lion’s mane and discover its incredible versatility in the kitchen. Beyond recipes, the digital content offers an exclusive behind-the-scenes look at Urban Farm-It, showcasing the heart and purpose of our business. Customers can watch video content from our farm, learning about how we cultivate lion’s mane and why local, sustainable production matters. Transparency is a core value for Urban Farm-It, and we believe consumers should have easy access to information about where their food comes from. By providing this direct connection at the point of sale, we’re not just introducing people to lion’s mane, we’re inviting them to be part of its journey from farm to plate. Could you walk us through your growing process and what sets Urban Farm-It’s mushrooms apart from others on the market? The fact that we grow lion’s mane here in the UK is a game-changer. Until now, most lion’s mane available to UK consumers has been imported, often traveling thousands of miles before reaching shelves. Our approach disrupts this model by offering a fresher, more sustainable alternative, organically grown, fresh, and dried lion’s mane cultivated right here at our farm in Kent. Our growing process is rooted in sustainability and quality. We carefully cultivate our mushrooms using natural, controlled environments that mimic their ideal growing conditions. This results in consistently high-quality lion’s mane with superior freshness and flavour. Unlike imported mushrooms, which may spend days in transit, ours go from farm to store in a fraction of the time, ensuring peak freshness and reducing carbon footprint. By producing locally, we’re not only supporting the environment but also giving UK consumers access to a premium gourmet ingredient that was previously hard to find. Our commitment to transparency, innovation, and sustainability truly sets Urban Farm-It apart in the market. Sustainability is a big part of Urban Farm-It’s ethos. How do your growing and packaging practices align with this mission? Sustainability is also at the heart of Urban Farm-It. We are dedicated and passionate about fostering a better future for food security and sovereignty through innovative solutions such as mushroom cultivation, hydroponics and biophilic design and sharing this knowledge with other businesses through our consultancy offering. The more we can integrate urban agriculture into food production, the more we turn cities into climate-friendly, food-producing hubs that provide local access to produce that doesn’t come with a long supply chain – or an environmental cost. By growing food closer to where people live, we can reduce the reliance on mass food distribution systems, making communities more resilient to supply chain disruptions. We consider sustainability at every stage, from growing the mushrooms, to the customer selecting it at Sainsbury’s – where they are also invited to discover the journey of produce they are buying by scanning the QR code on the packaging. We are organically certified by the Soil Association and once the substrate has been used to grow our mushrooms, we break it up to use on our fields, recycling it back into the soil. In terms of B2B distribution, our partners are BRC approved and use a sustainable delivery system to transport the lion’s mane mushrooms to Sainsbury’s. When we hand harvest our lion’s mane nothing is wasted. Any of the harvested fruit that doesn't meet the product specifications in terms of size and weight we dry and supply to businesses looking for dried or powdered organic lion’s mane for use in food production, supplements and increasingly for lion’s mane coffee. The mushrooms available at Sainsbury’s are packed in a fully recyclable, beautifully designed black cardboard punnet. In addition to fresh lion’s mane, you offer DIY kits and powdered mushrooms. How do these products fit into your vision for making fungi more accessible? Our goal is to empower more people to embrace sustainable food production. With our Mushroom Growing Kits, we're making it possible for anyone to grow their own fresh, delicious, gourmet mushrooms from the comfort of their own home. Our kits are perfect for both enthusiasts and those who are just starting out. They provide everything needed to cultivate high-quality mushrooms, with clear, easy-to-follow instructions. Whether you're a seasoned grower or a complete beginner, you can start harvesting fresh mushrooms in just a few weeks. What was the process like getting your mushrooms into Sainsbury’s, and what advice would you give other start-ups hoping to secure supermarket listings? Our approach was to get the fresh lion’s mane mushrooms we were growing, more visible to consumers. We took our fresh produce to New Spitalfields and New Covent Garden Markets where lion’s mane got a lot of interest. Alongside this, education has remained a key pillar of the business, we were creating lots of content and videos about mushrooms from recipes to how to grow, and the intricacies of running the farm. Our content caught the eye of Sainsbury’s, and following an initial meeting and a visit to the farm where the team enjoyed a delicious meal featuring our Lion’s mane mushrooms, the journey to supermarket shelves began. From then on, it’s been quite the scale up! We’re so excited to now bring this unique ingredient to Sainsbury’s customers across the country, marking the first time that fresh lion’s mane is available in a UK supermarket. What have been some of the biggest hurdles you’ve faced in growing Urban Farm-It, and how have you overcome them? One of the biggest challenges we’ve faced in growing Urban Farm-It has been financial, specifically, the significant investment required to scale up. Each phase of growth has demanded new premises, expanded operations, and enhanced distribution and packing capabilities. We’ve had to move multiple times to accommodate our expansion, which comes with logistical and financial hurdles. Overcoming these challenges has always come down to having a clear business and operational strategy. By demonstrating the long-term potential of what we’re building, we’ve been able to secure the right partnerships and investments. Our focus has been on proving that sustainability and commercial success can go hand in hand, giving partners confidence that their support will generate real returns. What key advice would you give to other entrepreneurs looking to enter the sustainable food space? Have a genuine belief in the impact you want to make, because this journey isn’t easy. It’s not a quick path to profit, but if you build a strong culture and create products that truly deliver on sustainability, consumer support will follow. Today’s shoppers are more informed and motivated than ever to seek environmentally friendly solutions, and retailers are increasingly prioritising partnerships with reputable, sustainable businesses. It’s essential to share your vision with your team and cultivate a culture rooted in doing the right thing. While the financials must work, true commitment and transparency are what set businesses apart because today’s consumers can see through shortcuts. Do you see mushrooms playing a bigger role in the future of plant-based eating? Are there any exciting developments on the horizon for Urban Farm-It? Sustainable agriculture is the future of food. As farming resources become increasingly strained, we must transition to regenerative, resource-efficient systems, and mushrooms are at the heart of this shift. They require minimal space, water, and energy to grow, and fit seamlessly into circular economy models by utilising agricultural byproducts as a growing medium. As consumers become more conscious of environmental impact, mushrooms will play an even bigger role in plant-based eating. At Urban Farm-It, we’re constantly exploring ways to innovate within this space. From expanding our fresh mushroom range to developing new products, we’re excited about what’s ahead. This is just the beginning of mushrooms shaping the future of food.

The Good Food Institute (GFI) Europe has analysed Circana retail sales data for six European countries, finding that rising plant-based sales volumes are being largely driven by private label product growth. GFI analysed data for France, Germany, Italy, the Netherlands, Spain and the UK, across up to six plant-based alternative categories: meat, seafood, milk and drinks, cheese, yogurt and cream. It found that rising sales volumes are primarily being driven by private label growth in France, Germany, Italy and Spain – with cheaper products driving much of the increase. More affordable options, particularly within plant-based milk and drinks, are approaching ‘mainstream status’ as they appeal to a wider consumer base, GFI said. In some countries, more expensive branded products are driving sales. This suggests that existing plant-based consumers are increasingly focused on factors like taste, perceived quality and convenience in line with the easing of the food inflation rate. GFI pointed out that earlier adopters of plant-based alternative categories may be more willing to pay a premium for options that taste good and align with their values. However, cost remains a barrier for many, and achieving price parity is considered a critical priority for the plant-based food industry in order to attract a broader audience. While GFI’s separate consumer research in the UK and Germany found that half of consumers want to eat more plant-based foods or less meat and dairy, it found that plant-based foods are often perceived as falling short of their animal-based counterparts in key areas such as taste, availability, ease of cooking and value for money. In France, private label sales rose by 8.9% in 2024. Private label sales volume increased by 11.8% during the same year in Italy, versus 1.9% growth for branded. The strongest growth category for both countries was in plant-based cheese, up 19.5% and 43.2% respectively. Private label sales volume in Spain grew by 13.1% in 2024, versus 2.9% for brands. Plant-based yogurt sales volume rebounded, up 16.7%, while 46% of households bought plant-based milk and 22% bought plant-based meat at least once during the year. Plant-based yogurt sales also rebounded in the Netherlands, with 4.9% growth in sales volume in 2024, while cooking ingredient formats like mince were more resilient than other plant-based meat formats, such as whole cut-style products. In Germany, 37% of households bought plant-based milk and 32% bought plant-based meat at least once in 2024. Private-label sales were up 13.9% in volume in 2024, with branded sales volume staying level. Meanwhile, in the UK, sales volume rose 10.4% for barista milk alternatives in particular, 6.3% for yogurt, 3.3% for cream and 2.2% for seafood in 2024. 32% of households bought plant-based meat and 32% bought plant-based milk at least once during the year. Helen Breewood, senior market and consumer insights manager at GFI Europe, said: “Europe’s plant-based retail market remains resilient, with increasing sales volumes across four countries in 2024. The rise of private-label options demonstrates that affordability is essential for reaching a wider market, and that plant-based foods are becoming more mainstream, with retailers investing in their own ranges.” She added that the sector is facing some challenges in some mature markets regardless, pointing out that the ongoing success of relatively expensive branded products in some categories and countries indicates that price is not the only consideration. The sector could reach more people by continuing to improve performance on taste as well as price, she concluded.

Dutch food-tech scale-up MaGie Creations has introduced what it claims is the world’s first emulsifier made from upcycled brewer’s grain. The company is aiming to address the challenge of feeding a growing population more sustainably by upcycling a major byproduct of the beer industry, with no waste left behind. The solution is also clean label, supporting manufacturers wishing to transition away from ultra-processed foods as well as unlocking value from overlooked waste streams. Brewer’s grain accounts for up to 85% of brewing byproducts and is typically either discarded or used as animal feed. However, it can offer a valuable source of fibre and protein for human consumption. MaGie has developed a process to transform the underutilised material into a scalable, proprietary food-grade emulsifier, named PowerBond. It aims to provide an alternative to synthetic emulsifiers as consumers continue to demand more natural and sustainably sourced ingredients. The ingredient solution works across a wide range of food applications, from baked goods to meat and plant-based meat alternatives. With terms like ‘clean label,’ ‘plant-based’ and ‘upcycled’ becoming increasingly important to climate- and health-conscious consumers, MaGie said its solution can provide a viable and price-competetive replacement for existing additives that do not meet these requirements. Ellen van der Starre, product development lead at MaGie, said: “We need comprehensive, systemic solutions that begin with reimagining food production. By thoroughly studying brewer’s grain, we uncovered the inherent functional properties embedded within this valuable biomass – enabling us to create PowerBond, an emulsifier that requires minimal processing of the raw material only, whilst avoiding the creation of new residue streams.” Upcycling industry waste streams into valuable food ingredients has become a popular and promising approach for tackling sustainability challenges and helping to shift the food system toward a more circular model. Also harnessing byproducts from the brewing industry is fellow Dutch start-up Revyve, which offers a texturizing ingredient made from upcycled brewers’ yeast . The company also provides a gluten-free variety, utilising baker’s yeast.

Laird Superfood, known for its minimally processed superfood products, has launched its latest offering: Protein Instant Latte. This product, designed to cater to the growing consumer interest in functional beverages, combines convenience with nutrition, delivering 10g of plant-based protein per serving. Protein Instant Latte is formulated with a proprietary blend of pea, hemp and pumpkin seed proteins, along with naturally occurring medium-chain triglycerides (MCTs) sourced from coconut. Notably, it also incorporates extracts from functional mushrooms such as lion’s mane, cordyceps, maitake and chaga, which are increasingly recognised for their potential cognitive and physical health benefits. In addition to its protein content, Protein Instant Latte includes Aquamin, a multi-mineral complex derived from sea algae that provides calcium and over 72 trace minerals. This ingredient further enhances the product’s appeal as a health-focused beverage, supporting sustained energy and recovery – a key concern for many active consumers. Jason Vieth, CEO of Laird Superfood, highlighted the current trend towards protein-rich foods: “Consumers are looking for cleaner, smarter ways to incorporate protein into their daily routines”. This sentiment reflects a broader shift in the food and beverage industry, where health-conscious consumers are increasingly seeking products that align with their wellness goals. The launch of Protein Instant Latte comes at a time when the demand for protein-enriched products is surging. According to market research, the global protein supplement market is expected to reach $27 billion by 2027, indicating robust growth potential for companies that can deliver innovative protein solutions. Laird Superfood's entry into this segment is strategic, targeting consumers who prefer plant-based options and are looking for convenient ways to enhance their diets. Protein Instant Latte can be prepared simply by adding water, making it an accessible option for busy consumers. Each bag contains six servings, priced at approximately $3 per serving, significantly lower than typical coffee shop offerings. This positioning may appeal to both retail partners and consumers looking for cost-effective, health-oriented alternatives. The product can be enjoyed either hot or iced, catering to varying consumer preferences. As the market for ready-to-drink and instant beverages continues to expand, Laird Superfood’s focus on clean, real-food ingredients positions it favourably within this competitive landscape. Protein Instant Latte is currently available for purchase on Laird's website and in select Sprouts Farmers Market locations, with plans for broader distribution, including Amazon, in the near future.

Swiss plant-based meat start-up Planted has launched a new ‘steak bites’ product, now available in selected Coop stores in Switzerland. The cubes, described as ‘juicy and umami-packed,’ are crafted from the brand’s steak muscle alternative and enhanced by its proprietary fermentation process. This enables a tender, meat-like texture and enhanced savoury flavour. Like the rest of Planted’s meat alternative products, the bites are made with a focus on simple ingredients and are completely free from additives. They are made with soya flour and rapeseed oil and provide a good source of protein and fibre, as well as vitamin B12 and iron. They are also low in saturated fats. The steak bites can be added to a range of hot and cold dishes such as stir fries with Asian-style noodles, stews like Goulash or Stroganoff, salads and other popular dinner recipes. Planted added a f ermented whole cut steak to its plant-based meat range in March last year, the first product to be created through its whole muscle technology platform and fermentation technology. The company was recently involved in a lengthy legal dispute over the naming of its products, with the Federal Supreme Court of Switzerland ruling it cannot use the names of animal species such as 'chicken' and 'pork' . However, ‘steak’ is still permitted as it is not tied to a specific animal, the court ruled.

ProVeg Brazil has announced a project to support farmers wanting to transition from livestock farming to plant-based food production. The initiative, called the Cultiva Project, will involve providing rural Brazilian producers with agricultural, legal and marketing support as they migrate from animal production systems to plant-based agroforestry models. Agroforestry systems combine trees or arboreal plants with agricultural crops, integrating these elements in the same space in a planned and sustainable process. These systems can promote greater biodiversity, improved land use, soil health, conservation of natural resources and environmental resilience. According to ProVeg, agroforestry systems have the capacity to generate up to six times more income per hectare than livestock. They can contribute to the production of a wide range of foods, improving the food security of farming families and their communities. Additionally, they can play a role in combatting deforestation and reducing greenhouse gas emissions, aligning economic production with more environmentally responsible management practices. Brazil is one of the largest producers of animal products globally, with livestock farming associated with 90% of deforestation in the Amazon as well as more than half of the country’s greenhouse gas emissions. Despite having one-third of its territory occupied by agriculture, of which 58% are pastures, Brazil still faces challenges in supplying natural and minimally processed foods to its own population. Aline Baroni, executive director of ProVeg Brazil, said: “We are offering, completely free of charge, technical support in the areas of agronomy, law and marketing for producers who are motivated to start producing plant-based foods. It is an investment in the future of family farming, because we know how important it is to guarantee food security and promote healthy eating in Brazil.” Through a public notice, the project will select rural producers who currently operate with animal production of any type, such as raising cattle for meat or milk, poultry for meat or eggs, or pigs. An individualised transition plan will be drawn up, with full participation of the producer, offering specialised technical support for a minimum period of nine months for the implementation of at least one hectare of agroforestry on each property. Baroni added: “Our goal is to accelerate the transition to more sustainable plant-rich food systems. With this project, we seek not only to reduce the environmental impact of animal production, but also to offer rural producers a new income prospect.” Interested producers can register online through the Cultiva Project’s website until 2 July 2025.