Dutch ingredients start-up Vivici has raised €32.5 million in Series A funding to expand its precision fermentation dairy protein business. The funding round was led by APG on behalf of pension fund ABP and Invest-NL, with additional backing from InnovationQuarter and existing shareholders DSM-Firmenich and Fonterra. Vivici plans to use the investment to enter new international markets, launch its second dairy protein ingredient and build long-term manufacturing capabilities. The company has already secured its first customer offtake agreements for its dairy proteins, produced using precision fermentation – a biotechnology-driven process that replicates traditional fermentation without relying on animals. The company’s first commercial product, Vivitein BLG, is an isolated whey protein ( beta-lactoglobulin ) designed to supplement dairy industry protein production, supporting the growing global demand for high-quality protein. The ingredient claims to offer significant environmental benefits compared to conventional dairy protein production, including 86% lower water usage and a 68% reduction in carbon footprint. Stephan van Sint Fiet, CEO of Vivici, said: "With this investment, we will continue on our path to turning the promise of precision fermentation into a commercial reality. This fundraise demonstrates the confidence investors have in both our mission and our capabilities. With our Vivitein protein platform, we're bringing a new standard of protein to the market – one that will become a mainstay of consumer protein products." Lodewijk Meens, senior portfolio manager at APG Netherlands Energy Transition & Biodiversity fund, added: "The Vivitein protein platform offers a compelling package of sustainability, consumer and commercial benefits. This makes it a strong proposition for food companies looking to unlock new potential, now and in the long term." The company intends to expand its product portfolio, with the launch of lactoferrin (Vivitein LF) expected later this year. Top image: © Vivici

Dutch retailer Jumbo has introduced three plant-based yogurt variations based on soya beans grown in the Netherlands. The products, developed and produced by Dutch alt-dairy group De Nieuwe Melkboer (The New Milkman), are being launched under Jumbo’s existing own-label brand, Direct From the Farm. They are available in three flavours: natural, vanilla and forest fruits. Soya beans can now be grown in the Netherlands, particularly thriving in the south of the country, due to climate change and variety selection. The soya for the plant-based yogurts is dry-harvested and stored. Tom Grobben, co-owner of De Nieuwe Melkboer, explained that the whole soya bean is used in the process to develop the yogurts, resulting in products that are rich in fibre as well as protein. It also enables efficient use of raw materials without residual flows, he added. “This allows us to offer quadruple value: tasty, local, nutritious and minimally processed,” Grobben said. “Because we produce efficiently and have good relationships with growers in the country, security of supply is guaranteed. We therefore hope that more parties will follow Jumbo’s example.” The collaboration between Jumbo and De Nieuwe Melkboer was established through participation in Plant Protein Forward, an initiative from Foodvalley, Rabobank and collaborating provinces aimed at increasing sales and multi-year chain collaboration between farmers and food suppliers. More than 300 Jumbo stores in the Netherlands are now offering the yogurt variations. They are also available through Jumbo’s website. The initiative contributes to the supermarket chain’s sustainability ambitions, including preventing waste of raw materials and the reduction of emissions. It also aims to encourage customers to consume more plant-based foods. Jumbo has an ambition to make 60% of its protein sales plant-based by 2030.

A recent analysis conducted by Systemiq and supported by the Good Food Institute (GFI Europe) highlights the substantial economic potential of alternative proteins in Germany, projecting an increase of up to €65 billion in economic output and the creation of 250,000 new jobs by 2045. The report underscores the importance of political support and strategic investments to unlock this potential. The report, titled 'A taste of tomorrow: How protein diversification can strengthen Germany’s economy,' is the first of its kind to assess the implications of plant-based, fermentation-derived and cultivated foods on Germany’s economy. It outlines various scenarios based on levels of policy support, revealing that the future of the alternative protein sector hinges on regulatory frameworks and investment strategies. Under a conservative scenario – characterised by minimal political backing – the domestic market for alternative proteins could reach €5 billion by 2030 and €8 billion by 2045. Even in this limited context, the sector could generate approximately 45,000 jobs by 2030 and 115,000 by 2045. However, such a trajectory would likely diminish Germany's current leadership in the global market. In contrast, a high-ambition scenario, bolstered by significant regulatory and investment support, could see the domestic market grow to €10 billion by 2030 and €23 billion by 2045. This ambitious outlook suggests that alternative proteins could account for around 10% of Germany's food and beverage industry revenues, creating up to 95,000 jobs by 2030 and a total of 250,000 jobs by 2045. Germany’s unique position as a leader in mechanical engineering and manufacturing offers a strategic advantage in the alternative protein sector. The country could not only meet domestic demands for sustainable food but also become an industrial hub for producing machinery essential for the global alternative protein market. The report estimates that export opportunities could reach €15 billion by 2030 and €35 billion by 2045 under the high-ambition scenario. The shift towards alternative proteins is not solely an economic opportunity; it also aligns with broader environmental goals. The analysis indicates that by 2045, greenhouse gas emissions could be reduced by 4.8 to 8.1 million tons of CO₂ equivalent, equivalent to the emissions produced by 1 to 1.8 million cars. Additionally, land use could decrease by up to 2 million hectares, and freshwater consumption could be lowered by 76 to 129 million cubic metres, benefiting over 420,000 German households. Policy recommendations for growth To harness these opportunities, the study identifies several critical policy interventions: Regulatory support:  Streamlining approval process for novel foods to facilitate market entry. Increased R&D investment: Raising public research and development funding from €13 million to €140 million annually, including establishing an innovation hub. Private investment catalysts: Deploying €120 million per year to encourage private investments in alternative protein infrastructure. Inclusion in public catering: Ensuring alternative proteins are integrated into community catering systems, such as schools and daycare centres. Strengthening supply chains:  Providing incentives for farmers to engage in diversified protein production. Sophie Hermann, a partner at Systemiq, said: “Protein diversification presents a compelling solution, offering sustainable food options, boosting Germany’s economic competitiveness through innovation-driven export, and creating future-proof jobs. The alternative protein market is still in its early stages, with some uncertainty remaining." "Over the next five years, developments in regulation, public and private investments, and technology will play a critical role in shaping the market’s trajectory and reducing this uncertainty. With concerted efforts from all stakeholders and the right policy support, Germany can position itself as a leader in protein diversification, driving strong innovation to secure future-proof jobs, economic growth, sustainability and food security.” Meanwhile, Ivo Rzegotta, senior public affairs manager at GFI Europe, added: “German policymakers have a unique opportunity to make the nation a front-runner in protein diversification. The next federal government should incorporate the proposed policy interventions in its government agenda, particularly earmarking public investments for research and infrastructure and providing sufficient regulatory support." He concluded: "These measures can incentivise both investor and corporate action, positioning Germany as a global forerunner in critical protein diversification. Failing to act decisively would not only forfeit these opportunities but also risk leaving Germany behind in an urgent transition with huge benefits for our economy and society.”

US plant-based beverage brand Whole Moon has introduced a new coconut milk product claimed to be the ‘first ever’ to use whole coconut meat without creams or oils. The product is crafted using a unique method that blends whole-roasted almonds, oats, pistachios, soya beans and coconut meat. This results in a beverage with a ‘rich, slightly nutty flavour and full-bodied texture,’ the brand said in a statement announcing the launch. Whole Moon’s new coconut milk can be enjoyed as a beverage on its own, as well as for blending and enhancing recipes. It joins other flavours in the milk alternative range including almond, oat and pistachio. All of the brand’s products are made with whole ingredients to reduce waste while retaining naturally occurring protein, fibre and essential nutrients. They deliver a complete protein source, including all nine essential amino acid, derived from the process of using the whole soya bean. In addition to being dairy-free and vegan, the range is also low in sugar, kosher, gluten-free and non-GMO, with no artificial additives. Susan Knight, president of Whole Moon, said: “We're thrilled to offer consumers the first coconut milk made from whole coconut meat – no creams, no oils, just pure, whole ingredients”. She added: “This addition to our lineup stays true to our mission of delivering whole protein nutrition and a rich, satisfying taste in every sip. It's exactly what consumers love and what we're known for.” Whole Moon’s products are launching nationwide at Sprouts this month (February 2025), and are already available at other retailers across the US including ShopRite, Fairway, Central Markets and more.

German food-tech start-up Kynda has announced the successful closure of a €3 million seed funding round. The funding round was led by venture capital firm EnjoyVenture, with support from German poultry giant PHW Group, which expanded into the alternative proteins market in 2023. Clima Now and Cell Invest also participated in the round. In a LinkedIn statement sharing the news, Kynda said the funding will accelerate its mission of transforming food industry byproducts into high-quality, sustainable mycoproteins. The investment will enable Kynda to expand production at its new facility in Jelmstorf, Germany, opening this year. This will enable the start-up to support industrial partners in creating sustainable food, feed and bioproducts with its plug-and-play fermentation technology. Kynda’s production process leverages mycelium, the root structure of fungi, to yield a high-protein and fibre-rich mycoprotein ingredient within a 24-48 hour process. Its process involves blending underutilised crop biomass with fungi inside a bioreactor, resulting in a mycelium-based ingredient that can be used in the development of a range of clean label meat alternatives, providing an authentic meat-like texture and umami flavour. Kynda said its strategic partnership with PHW Group marks a ‘major milestone’ for the company, benefitting from the meat specialist’s expertise in fermentation technology, bioprocessing and ingredient development. Franziskus Schnablel, co-founder of Kynda, said: “This strategic partnership creates exciting synergies, accelerating the implementation and commercialisation of our technology and superfood raw materials. With PHW’s support, we are well-positioned to drive sustainable innovation at scale.” Nathalie Moral, CEO of investor Clima Now, commented: “Kynda's innovative mycelium technology is a game-changer. By converting agricultural by-products into protein within 24 hours, they're slashing greenhouse gas emissions and water usage. We're proud to support this breakthrough in sustainable food production.”

Plant-based medical nutrition brand Kate Farms has added a new organic, natural strawberry flavour to its Pediatric Peptide 1.0 range. The new flavour aims to provide a delicious and high-quality nutrition option for children with impaired gastrointestinal (GI) function. Kate Farms’ Pediatric Peptide 1.0 formulas are designed for both tube feeding and drinking, made with organic pea protein, fibre and phytonutrients, and without the top nine allergens or artificial additives. The new strawberry flavour is made without red dyes and other artificial ingredients such as sweeteners and flavourings. Brett Matthews, CEO of Kate Farms, said: “Peptide formulas are often used when GI function isn't working properly, but many lack the taste and high-quality ingredients parents want”. He added: “At Kate Farms, we've changed that. Our new organic strawberry Pediatric Peptide 1.0 formula combines a delicious flavour with trusted, plant-based, organic nutrition. Mealtimes are an expression of love, and we believe every formula should taste great, whether consumed orally or through a tube.”

The European Commission outlined its strategic vision for the agriculture and food sector yesterday (19 February), a vision that ProVeg International has described as offering ‘little more than a rehash of the status quo’. The initiative , presented by new EU commissioner Christophe Hansen, sets out plans aiming to ensure sustainability, competitiveness and resilience for the EU’s food and agriculture sector by 2040. It addresses key challenges and opportunities within the sector, including environmental practices like regenerative agriculture and food waste reduction. It also highlights the need for the agri-food sector to boost its resilience against geopolitical tensions and reduce dependencies on imports for critical inputs such as fertilisers and animal feed, as well as ensuring fair conditions for the industry’s workforce. In response to the new vision, plant-based industry awareness organisation ProVeg International shared a news release expressing disappointment, stating that the vision ‘misses the mark’ on driving real change in the EU’s food system and ‘lacks concrete steps and a clear plan for meaningful progress’. ProVeg highlighted that the vision was expected to incorporate insights from the European Commission’s Strategic Dialog on the Future of Agriculture, which called for a deep transformation of the EU’s food and farming sectors – but did not, offering ‘only tentative steps rather than decisive action’. It does not mention the growing role of plant-based foods acknowledged in the Strategic Dialog report, ProVeg pointed out, adding that the vision falls short of providing specific strategies for promoting plant-based proteins, pulses, legumes or diversifying protein sources. Lucia Hortelano, senior EU policy manager at ProVeg International, commented: “While the vision contains some positive elements, like the revision of public procurement rules and the need for further innovation, it ultimately tries to please everyone and fails to push for the bold reforms needed to create fairer and more sustainable food supply chains in the EU”. She added: “It is a missed opportunity to seize the broad consensus around the Strategic dialog recommendations – and we feel it fails to achieve the depolarisation goal which was at the core of this initiative”. ProVeg is one of 130 organisations that have signed a letter directed at the European Commission calling for an EU-wide Action Plan for Plant-Based Foods to be developed by 2026, taking inspiration from Denmark’s plan.

UK plant-based networking event Veg-net, in partnership with the Vegan Business Tribe, is bringing its Battle of the Brands competition back this year. Taking place on 4 June 2025 at the Radisson Blu London Stansted Airport, Veg-net connects plant-based challenger brands with key UK and European retail buyers such as Ocado, GreenPro International, Suma and the Vegan Wholesaler. Battle of the Brands provides one plant-based business with an opportunity to secure a delegate place at Veg-net worth £1,750, including ten pre-arranged meetings with buyers, plus a one-on-one coaching session with a judge. Plant-based F&B brands looking to break into retail or scale beyond their first listings can enter the competition by submitting a 60-second video and entry form via the Vegan Business Tribe’s website. Applications close on 3 March 2025, with finalists announced in early March. Three finalists will compete in a live ‘Dragon’s Den’-style final on 18 March 2025, pitching to a panel of industry experts: Joe Hill (One Planet Pizza), Mirrin Lewis (the Vegan Society), Chris Kong (Better Nature Tempeh) and Keith Lesser (Vegan Accountants). Two runners-up will win a half-price ticket to the event plus a free coaching session. All entrants will gain access to early bird pricing for Veg-net. No membership with Vegan Business Tribe is required, and videos don’t need to be professionally produced. Last year’s winner, Louisa Mitchell from plant-based meal brand Wildly Tasty, said: “I was blown away to have won the competition and the free place at Veg-Net – such an incredible opportunity to meet with so many buyers face-to-face, network with food founders and raise awareness of Wildly Tasty”. She added: “It was an absolute bonus to receive a coaching session from Andy Shovel, [founder of This], too. This is an opportunity not to be missed by a vegan business owner, whatever stage of the journey they are at.” One Planet Pizza’s Joe Hill commented: “We are especially looking for brands that not only taste great but also bring clear health benefits, feature functional ingredients or tap into current consumer trends. We want to find brands that will make retailers take notice – products that stand out for their taste, nutritional value, convenience or ability to meet the growing demand for healthier plant-based swaps.” The Plant Base is returning as an official event partner for Veg-net 2025.

Plant-based beverage brand Pkn has launched Pkn Zero, a pecan-based milk alternative containing no added sugar, gums or other additives. The brand is based in Texas, US, and claims to be the first company to bring pecan milk to market. Its new Pkn Zero product is made from just four simple ingredients: filtered water, pecan butter, vanilla extract and sea salt. According to Pkn, its latest offering provides a ‘satisfying, buttery taste’ to rival cow’s milk, containing the subtle flavours of roasted pecans, reminiscent of pecan pie. It is crafted using upcycled pecans, and is non-GMO and gluten-free. Additionally, the brand said Pkn Zero can support brain health and heart health, with the highest levels of flavonoids and highest ratio of antioxidants of any tree nut. Pecans also provide a healthy source of ALA omega-3 fatty acids, which have a favorable impact on total cholesterol, LDL cholesterol, HDL cholesterol and triglycerides, and reduce insulin resistance and inflammation. They are rich in polyphenols, manganese, mono- and polyunsaturated fats and fibre, as well as being naturally low in sodium and sugar. Pkn said it commits to water-efficient manufacturing, and generates a new source of revenue for pecan growers as well as reducing food waste through upcycling imperfect pecan pieces. Laura Shenkar, CEO and founder of Pkn, said: “Many of our early customers asked for a pecan milk option that brings out the pecan taste and nutrition, made with simple ingredients. Research shows that in 2024, more than 25% of consumers who choose to buy plant-based milks prefer simple ingredients they understand and can pronounce.” She added: “Over the past year, we developed new roasting techniques to further bring out the innate, beloved flavour of pecans. We are proud to highlight our new roasting techniques in Pkn Zero. It is a perfect pairing for the morning cereal bowl, an ideal addition to coffee and healthy smoothie, or even a delicious option for that glass of milk before bed.” All Pkn products, including the new Pkn Zero, are available online as well as at select premium grocers across the US.

A recent analysis reveals that the UK government has allocated £75 million towards the development of alternative proteins, a little over half of the £125 million recommended by Henry Dimbleby in his 2021 National Food Strategy (NFS). This investment aims to bolster research and innovation in plant-based foods, cultivated meat and fermentation technologies. The Good Food Institute Europe (GFI Europe), a nonprofit think tank, conducted this assessment to evaluate the progress made since the NFS emphasised the necessity of establishing a robust alternative protein ecosystem. According to GFI Europe, this funding marks a significant step in addressing food security concerns while promoting green growth within the food manufacturing sector. The analysis notes that approximately 60% of the total investment has been directed toward innovators in the alternative protein space, positioning the UK as Europe’s second-largest public research funder in this domain. GFI Europe highlights the establishment of four new research centres in the UK , which are expected to foster collaboration between scientists and entrepreneurs, although it cautions that it is premature to label these centres as a cohesive 'cluster' as envisioned in the NFS. Despite these advancements, GFI Europe points out that progress in regulatory modernisation for cultivated meat and precision fermentation has been slow. The implementation of mandatory reporting of protein sales by large food companies has not occurred, a measure suggested in the NFS to enhance transparency and encourage diversification in protein sources. Currently, only 16% of the 36 large food companies surveyed by the Food Foundation voluntarily report on their protein sales. Linus Pardoe, senior UK policy manager at GFI Europe, noted the importance of leveraging the new food strategy to further develop the UK’s alternative protein sector. “While substantial progress has been made, the task is only halfway complete,” he commented. “Ministers have an opportunity to set the stage for the UK’s leadership in protein diversification by 2030, unlocking potential for innovation-driven economic growth and healthier dietary choices.” As the UK continues to invest in alternative proteins, the focus will be on creating scalable facilities and developing domestic supply chains to support food producers and entrepreneurs in the burgeoning sector. GFI Europe advocates for policymakers to prioritise these initiatives to ensure the UK remains competitive in the global alternative protein market.

Sports nutrition brand MyProtein has added to its vegan Double Dough Brownie range, collaborating with Hotel Chocolat on a brand-new caramel pecan-flavoured variation. The latest addition to the brand’s line-up of protein snacks, the new vegan Hotel Chocolat brownie contains 12g of plant-based protein and 10g of fibre in a convenient, on-the-go format. It combines cookie dough and chocolate brownie layers with flavours of caramel and pecan, infused with British chocolatier Hotel Chocolat’s signature chocolate taste. This builds on MyProtein’s existing partnership with the chocolate brand, having already added a Hotel Chocolat x MyProtein flavoured layered protein bar into its portfolio. The new Hotel Chocolat Vegan Double Dough Brownie is available online in a box of 12, priced at £25.99.

Investor Ahimsa Companies has acquired US plant-based food brand Blackbird Foods for an undisclosed sum. Based in New York, Blackbird Foods was founded in 2020 and is best known for its New York-style, hand-tossed frozen plant-based pizzas. In 2022, the company expanded its range with the launch of a crispy, seitan-based wings product, of which it now offers four varieties. The acquisition by Ahimsa Companies will expand Blackbird’s reach and innovation in the plant-based space. Blackbird Foods will leverage Ahimsa’s expertise to enhance its distribution and manufacturing capabilities. As part of the transition, Blackbird will continue to operate under its existing brand identity. Ahimsa will support the brand with scaling its operations and product development. Mike Pease, co-founder of Blackbird Foods, said the company will tap into Ahimsa’s knowledge to strengthen the brand’s presence in the frozen aisle, adding: “With their support, we have ambitious plans for growth and exciting product innovations on the horizon”. The deal reflects Ahimsa Companies’ broader mission to invest in and support businesses that are ‘reshaping the food industry with sustainable, plant-forward solutions.’ The investor also acquired Wicked Kitchen in June last year , planning to expand the brand’s presence in retail and foodservice across the US and UK. Emanuel Storch, co-founder of Blackbird Foods, described the acquisition as an exciting step for the brand, commenting: “Ahimsa Companies shares our passion for plant-based innovation and animal-free food production. Together, we will continue to push the boundaries of what’s possible in plant-based cuisine while maintaining the quality and authenticity our customers love.”