German start-up Project Eaden has closed an oversubscribed €15m Series A funding round to support the launch of its ultra-realistic plant-based meat products, starting with its ham alternatives. The round was led by Planet A and Rewe Group, with participation from Deep Tech and Climate Fonds. Happiness Capital, AgriFoodTech Venture Alliance and existing investors Creandum and FoodLabs also joined the round. Project Eaden uses a proprietary fibre spinning and compounding technology to create ultra-realistic plant-based meat cuts from plant proteins like wheat, pea and fava beans. Its products are claimed to match animal meat quality in taste, texture and appearance. They provide a nitrate-free and antibiotic-free alternative to traditional processed pork meats, aiming to meet the rising demand for meat alternatives that can match animal meat’s taste experience and nutritional profile. The start-up plans to use the funding to support a pan-European retail launch, scale up its production capacity and expand its product portfolio through dedicated R&D activities. The company is expanding its team with strategic hires in operations, engineering, marketing and sales. Project Eaden will launch in multiple European markets in 2025, beginning with Germany, where its plant-based ham products will debut in thousands of Rewe stores across the country. The launch leverages the popularity of ham with European consumers, a market worth over €2 billion in Germany alone, the company highlighted. David Schmelzeisen, co-founder of Project Eaden, said: “Our proprietary tech is versatile across meat types, cheap and highly scalable." Schmelzeisen – a former manager at fashion retailer Zalando – established Project Eaden with co-founder Jan Wilmking, who holds a PhD in textile engineering. The two realised they could apply proprietary spinning and compounding technology inspired by the textile industry to recreating meat scalably and cost-effectively. The company said its products have now been endorsed by butchers, Michelin chefs and retail buyers. The recent investment brings its total funding so far to €27 million. Christoph Gras, general partner of investor Planet A, said: “Research suggests that plant-based products could replace 11-22% of global meat consumption by 2035 – but only if improvements are made in taste and texture”. “Project Eaden is leading this shift with its new fibre technology, which delivers a meat alternative that will appeal even to the most sceptical consumers. This first-of-a-kind approach is a crucial step toward decarbonising the food sector.” Images: © Project Eaden

Flora Food Group’s Violife brand is expanding its line-up of dairy alternatives with a new lentil-based coffee creamer range. Violife Supreme Coffee Creamers feature what the brand describes as a ‘breakthrough’ lentil protein formula, designed to deliver the smooth and rich texture offered by traditional dairy-based creamer products. According to Violife, the new creamers stay perfectly blended with no separation or curdling. The formula has been developed to enable a creamy and indulgent mouthfeel, suitable for use in both hot and iced coffee drinks, while being completely free from dairy, nuts, soya and gluten. The creamers are available in three flavours: Tempting Vanilla, Seductive Caramel and Boldy Original. They are non-GMO, carrageenan-free and made without artificial flavours, sweeteners or preservatives. Now available in the US, consumers can find them at Walmart stores nationwide, priced at $4.88 per carton.

Finnish dairy company Valio has partnered with Swedish precision fermentation start-up Melt&Marble, to create ‘next-generation’ food products. Melt&Marble uses precision fermentation technology to create animal-free ‘designer fat’ ingredients that can be tailored to a variety of food product applications. The new partnership, announced today (30 January 2025), will bring together Melt&Marble’s proprietary precision-fermented fats with Valio’s deep expertise of formulation and food application. Together, the companies will work to develop innovative food products that meet industry demand for functionality and taste. Melt&Marble’s fats will be studied in Valio’s food products, including next-generation plant-based products, as part of the collaboration. The start-up, based in Gothenburg, Sweden, said the partnership marks a significant milestone in its journey as it continues to expand its footprint in the food innovation space. Joint development efforts are already underway, with prototype products expected in the near term. Check out our 'Start-up spotlight' interview with Melt&Marble here! Anastasia Krivoruchko, CEO of Melt&Marble, said: “We’re incredibly excited to work with an established and forward-thinking company like Valio. This collaboration is a key step forward in our mission to revolutionise the food system by providing high-quality, sustainable fats that offer the same taste and functionality consumers expect from traditional animal fats.” She added that producing fats locally offers the additional benefits of increased food security and self-sufficiency. Saara Pöyri, VP of R&D food product development and technology at Valio, commented: “Melt&Marble's proprietary technology allows for the production of fats that closely mimic the properties of animal fats, for example, the melting and juiciness. This collaboration is expected to set a new standard in the plant-based food industry, offering consumers high-quality options.” According to Pöyri, Valio’s initial testing with Melt&Marble’s fats has yielded “promising results, showcasing improvements in flavour and juiciness”. #Valio #MeltAndMarble #Sweden #Finland

Kate Edley, brand and category lead for savoury food and plant-based at Nestlé including Garden Gourmet, highlights the opportunity to appeal to flexitarians and meat eaters by innovating with plant-based proteins in the foodservice category. Plant-based eating is no longer a niche preference, it’s a mainstream expectation. As we move into a new year, foodservice operators must meet the increasing demand for flexible, high-quality plant-based options that appeal to every diner. For us, the message is clear: foodservice businesses have a unique opportunity to lead the plant-based revolution.   The growing appetite for plant-based menus The adoption of meat-free diets in the UK is increasing, with 16% of adults following such diets in 2024, compared to 12% in 2023. This upward trend suggests that more diners are exploring meat reduction for health, environmental or ethical reasons. But here’s the nuance: the majority of plant-based meals are not consumed by vegans, but by flexitarians and curious meat-eaters. This represents a tremendous opportunity. Foodservice operators can position plant-based dishes as an enticing option for everyone, not just for those avoiding meat. Foodservice represents the perfect occasion to incorporate plant-based foods that replicate the taste and texture of traditional proteins, making them an accessible choice for everyone, including meat-lovers, without compromising on flavour.   Flexibility and quality drives adoption Consumers dining out crave variety and personalisation. Partnerships between plant-based food brands and leading foodservice establishments demonstrate the success of embedding plant-based options seamlessly into menus. And these meals shouldn’t be positioned merely as ‘alternatives’– but as an appealing choice, offering flavours that can stand up to the meatier menu offerings. This creates inclusivity and flexibility, empowering diners to choose meals based on mood, not restrictions. To win over diners, plant-based dishes must deliver on taste, texture and satisfaction. It is therefore vital to partner with brands that have developed their plant-based products with these priorities front of mind. Whether in tacos, bowls or soups, versatile plant-based proteins can seamlessly adapt to diverse cuisines, absorbing bold flavours while offering the juicy bite customers love. We’re seeing customers embracing and innovating with plant proteins such chicken-style fillets and nuggets, recognising them as fantastic options for their menus and further reinforcing the appeal of plant-based.   A future-looking opportunity Operators who successfully incorporate plant-based options are reaping the rewards. Not only does this future-proof menus in line with consumer trends, but it also positions foodservice businesses as innovators in a competitive landscape. For foodservice leaders, 2025 is the time to go beyond simply ‘offering a vegan option’. It’s about creating varied plant-based choices that diners actively crave – flexible, delicious and almost indistinguishable from their meat counterparts. At Garden Gourmet, we’re proud to support chefs and operators in delivering solutions that cater to all dietary preferences without compromise. Let’s embrace the opportunity to make plant-based eating an integral, exciting part of every menu.

UK foodservice wholesaler Brakes expanded its range with almost 40 new vegan products this month, aiming to support customers in making the most of Veganuary. The new products include three launching into the company’s Sysco Simply Plant Based Range. They include Sysco Simply Plant Based Vegballs, Sysco Simply Plant Based Sausage Rolls and Sysco Simply Plant Based Falafel. Paul Nieduszynski, CEO of Sysco GB, said: “Veganuary is a well-established part of the food calendar, and we are delighted to continue to support customers so that they can maximise returns from it”. “We’re also very pleased to be extending our range of Sysco Simply Plant Based products. Our long-held view is that plant-based products must earn their place on the menu because they are the best, not just because they are plant-based. Our NPD is 100% focused on making that happen. We’re very confident that these latest new products will make a fantastic addition to any menu.” The company has created a Vegan Hub on its website, showcasing a range of resources including menu plans and recipes to help foodservice operators identify plant-based solutions they can easily add to their menus. #Brakes #UK #Sysco

Swedish oat milk company Oatly has teamed up with Nestlé-owned coffee giant Nespresso, to launch a limited-edition line of oat milk coffee capsules internationally. The capsules, made exclusively for Nespresso Vertuo coffee machines, contain a ‘creamy, biscuity and indulgent’ blend of roasted and ground coffee beans crafted specifically for Oatly’s Barista Edition oat drink. In a statement announcing the launch, the brands said the blend displays strong cereal and sweet aromatics, complemented by a smooth texture, low bitterness and light body. The partnership follows an increasing interest in alternatives to cow’s milk for taste, ethical, environmental and dietary reasons, with oat becoming one of the most popular dairy-free choices. Nespresso said the launch responds to research showing that one in two American and European consumers now use plant-based milks, as well as two-thirds of all consumers in the Asia-Pacific and Latin American region. Toby Weedon, barista development director at Oatly, said: “Thanks to its neutral taste, Oatly Barista Edition brings out the best flavour in coffee. It’s why it is used by professional baristas and embraced by coffee enthusiasts all over the world.” He added: “We’re delighted to have worked with the experts at Nespresso to finally bring to market a coffee capsule that was tried and tested, especially for the millions of oat drink lovers out there”. Nespresso’s Oatly Barista Edition coffee officially launches today (28 January 2025) in more than 15 countries including the UK, US, China and Australia. The blend is available through Nespresso’s official channels, online and in Nespresso boutiques around the world for a limited time. #Oatly #Nespresso

France’s Council of State (Conseil d’Etat) has this week annulled two decrees prohibiting the use of meat-related names, such as ‘steak’ or ‘sausage,’ for plant-based products produced in the country. The decrees, brought forward in June 2022 and February 2024 , would see food companies penalised for the use of such terms in the naming and labelling of plant-based protein products, commonly developed to provide an alternative to traditional meat proteins. Had the ban gone ahead, businesses would face fines of up to €7,500 if found to be in breach of regulations. The Council of State suspended the 2024 decree in April last year , expressing ‘serious doubt’ about the legality of the proposed ban and stating that the decree would cause ‘serious and immediate harm’ to manufacturers that are exclusively selling plant-based protein products in the country. Costs linked to packaging, branding and other marketing strategies would have impacted companies as a result of the ban. The Council of State consulted the Court of Justice of the European Union (CJEU), which ruled in October 2024 that EU law already provides sufficient regulations to protect consumers , and that the additional rules proposed in the decree – determining how much vegetable protein can be in a product before it can be called by certain names – would not be permitted. In accordance with this ruling, the Council of State finalised its decision on 28 January 2025, stating: “In accordance with this ruling by the CJEU, the Council of State considers the 2022 and 2024 decrees, which prohibited the use of common or descriptive names, consisting of terms from the butchery, delicatessen and fishmongering sectors, to describe, market or promote foods containing plant proteins, to be illegal and contrary to European regulations.” #France #labelling #government

Nestlé has revealed it will discontinue the vegan version of its popular KitKat chocolate bar in a blow to the plant-based confectionery market. KitKat V was first introduced in 2021, responding to consumer demand for a vegan-friendly and dairy-free version of the brand’s beloved chocolate wafer bar. It features a rice-based plant-based chocolate alongside KitKat’s trademark crispy wafer, made with ingredients including cocoa butter, corn fibre and vegetable fats. Now, less than four years after its launch, Nestlé has confirmed it will be discontinuing the product due to slowing sales. A spokesperson for Nestlé told The Plant Base: “We know that KitKat Vegan has been popular for those looking for dairy or vegan alternatives. Unfortunately, global demand has been reducing to the point that production was making manufacturing more and more complex and we have now made the difficult decision to discontinue the product.” KitKat V will be pulled from all markets, however the spokesperson confirmed it would still be available in the UK and Ireland “until the summer”. This latest decision follows Nestlé’s axing of its plant-based Wunda and Garden Gourmet retail offering in the UK and Ireland in 2023 as the company looked to focus its investment on its ‘core’ portfolio. The Garden Gourmet brand is still available in the UK and Ireland for foodservice businesses through the company’s Nestlé Professional arm. #Nestlé #KitKat

UK chocolate brand Montezuma’s has introduced a new vegan-friendly chocolate truffle collection, Viva Las Vegan. The launch of the new chocolates targets vegans, flexitarians and anyone trying to cut back on dairy, designed to offer the same taste as Montezuma’s traditional chocolate range. According to Montezuma’s, the chocolates are ‘as creamy and rich as they are kind to the planet,’ available in ‘indulgent’ flavours such as Hazy Days (hazelnut), Sweet Escape (caramel) and Berry Delicious (strawberry). The chocolates are crafted with 100% plant-based ingredients such as soya lecithins, plant based white couverture, chickpea protein concentrate and natural vanilla flavouring. Montezuma’s Viva Las Vegan truffles are available now at an RRP of £10 per box. #Montezumas #UK

Four alternative protein centres in the UK have come together under a Memorandum of Understanding (MoU), aiming to drive innovation and tackle common challenges for the sector. The Bezos Centre for Sustainable Protein (BCSP), Microbial Food Hub, Cellular Agriculture Manufacturing Hub (CARMA), and the National Alternative Protein Centre (NAPIC) announced the signing of the MoU on 21 January 2025 during a panel discussion held at the Scientific Kick-Off Event for the Bezos Centre for Sustainable Protein. This latest agreement formalises a collaboration to advance innovation in sustainable, nutritious and accessible alternative proteins. It brings together experts in cellular agriculture, microbial protein innovation and plant-based protein development to accelerate the sector, aiming to tackle challenges such as cost reduction, scalability and consumer acceptance by aligning priorities and sharing resources. Rodrigo Ledesma-Amaro, group leader at Imperial College London and director of the Bezos Centre for Sustainable Protein and Microbial Food Hub at the university, said that the problem the centres aim to solve is “too big and too important that we can only attempt to address it by working together,” emphasising the importance of cross-centre collaboration. Marianne Ellis, director of University of Bath-led CARMA, added: “Having four centres working together to collectively cover research, innovation and technology transfer across the entire alternative protein value chain puts the UK in an enviable position globally”. “It’s not just about resources and capacity; all of us that are involved in running the centres are driven to achieve a just transition to sustainable food systems in which alternative proteins will be key. The MoU formalises our intent to collaboratively harness our resources and expertise and maximise impact for achieving the just transition.” #UK

GoodMills Innovation has unveiled a new plant-based protein blend designed to support formulation of protein-rich baked goods without compromising on taste or sensory quality. The protein blend, named GoWell Tasty, is made from fava beans, yellow peas, sunflower seeds and wheat. It boasts a protein content of 60% and a ‘well-rounded’ amino acid profile, the German ingredients specialist said, as well as offering a ‘pleasant and subtle’ nutty flavour free from unwanted off-notes. GoWell Tasty is designed specifically for light baked goods such as burger buns, sandwich rolls or soft breads. According to GoodMills Innovation, it delivers a ‘delicate bite’ and ensures the original character of the baked goods is preserved thanks to no overpowering flavours. It can be seamlessly incorporated into existing recipes without the need for major adjustments, and increases protein content even at low dosage for cost-effective production. The blend is also suitable for use in bagels, baguettes, pretzels and pancakes. Depending on dosage and recipe, manufacturers can also make claims such as ‘high protein content’ or ‘vegan’. #GoodMillsInnovation #plantbased #Germany

Welcome to The Plant Base's Veganuary Sessions podcast series in celebration of the annual Veganuary movement. Melissa Bradshaw, editor of The Plant Base, hosts this special themed series featuring conversations with special guests from across the plant-based food and beverage industry. This time, we're joined by a panel of expert guests to discuss the state of the plant-based industry and some of the challenges currently faced by businesses in the sector. In part one of this special two-part session, we discuss how the market is faring generally, what's behind some of the sweeping statements we're seeing in the headlines and on social media about the plant-based industry, and what brands should prioritise as the sector continues to evolve. Meet the experts... (Below, L-R): Jasmijn de Boo, global CEO, ProVeg International Thomas Swiers, director and head of food and drink, Interpath Advisory Joe Hill, co-founder, One Planet Pizza Alice Pilkington, global principal food and beverage analyst at Mintel