Bel is teaming up with food industry partners Avril, Lallemand and Protial to drive the development of improved fermented and aged plant-based cheese alternatives. The three-year R&D initiative, Cocagne Project, is the result of a €9 million investment. It aims to deliver original, minimally processed and environmentally friendly plant-based cheese options that deliver on taste, nutrition and sustainability. By exploring advanced fermentation and aging processes, cheese specialist Bel aims to enhance the consumer experience, offering plant-based alternatives that match the taste, texture and natural appeal consumers are demanding. The project has launched at Bel’s R&D centre in Vendôme, France, with support from Bpifrance under the France 2030 programme. Innovation at the Vendôme site, which employs a team of 80 R&D experts, is driven by product innovation, creating new taste experiences and recipe enhancements, sustainable packaging development, and exploring plant-based alternatives. Bel will invest €7.5 million over the next three years to enhance the Vendôme facility, expanding innovation capabilities by modernising the site’s infrastructure. This will include redesigned pilot spaces, laboratories, larger prototyping zones, collaborative workspaces and dedicated areas for hosting partners to foster open innovation. Additionally, renovated offices and conference areas at the site will aim to improve working conditions for team members. Cécile Béliot, CEO of Bel, said: “In a time when the agri-food industry faces urgent challenges around resource preservation and planetary limits, Bel is committed to offering more sustainable food without compromising on nutrition or taste”. “Innovation is essential to the future of food. That’s why Bel is investing €7.5 million to expand the Vendôme global site, accelerating the development of new products to keep the group at the forefront of responsible innovation.” Bel’s work toward developing alternative proteins through fermentation includes strategic partnerships with start-ups such as Standing Ovation and Superbrewed, as well as universities like Wageningen University in the Netherlands. The company’s brands include The Laughing Cow, Boursin, Babybel and Nurishh among others. The company has ramped up its innovation in dairy-free alternatives in recent years, having just this month launched a revamped plant-based version of its classic Boursin Garlic & Herb cheese into UK retail.   #Bel #Avril #Lallemand #Protial #Europe

Alt-dairy company Armored Fresh has unveiled two new additions to its plant-based cheese line-up: Grated Parmesan, and Grated Kimchi Parmesan. The dairy-free Grated Parmesan, made with oat milk, is described as ‘rich and nutty,’ offering a ‘mild umami finish’ well-suited for adding to pasta, pizza, garlic bread, soups, salads and more. Additionally, the Kimchi Parmesan – claimed to be the first of its kind – combines the spicy and umami notes of kimchi with the savoury taste of parmesan. It can enhance various dishes including pizza, pasta and tacos, aiming to offer consumers an exciting new flavour profile. During the creation of its parmesan line, Armored Fresh developed a patented technology that mimics the traditional process of grating aged cheese , rather than using spray-drying methods typical of plant-based alternatives. According to the brand, this enables it to achieve the authentic taste and texture of dairy parmesan, in line with its mission to provide sustainable, flavourful, accessible and versatile plant-based alternatives. Rudy Yoo, founder and CEO of Armored Fresh, commented: “Parmesan is a household staple for many meals, and we worked hard to make sure our Grated Parmesan could match the texture and taste of classic cheese”. “Inspired by the idea of adding instant flavour and texture to meals, we created grated Kimchi Parmesan. It’s unlike anything on the market, blending a new cultural flavour with parmesan to elevate a classic sustainably.” The two new cheeses are non-GMO, gluten-free and fully plant-based, like all products available in Armored Fresh’s portfolio. They have initially launched via Armored Fresh’s website and will roll out to Walmart and Amazon before the end of the year. #ArmoredFresh #US

This week, Denmark has solidified its plans to introduce the world’s first tax on agricultural emissions, including greenhouse gases emitted by livestock. The plans were first announced as part of the Green Tripartite agreement in June 2024, aiming to pave the way for the green transformation of Denmark’s food and agricultural sector. Following months of negotiations between the Danish government, farmers and the agri-food industry, the details of the measures projected to come into force in 2030 have now been confirmed. Denmark, a major player in the pork and dairy industries, will implement a livestock levy for its farmers on greenhouse gas emissions from cows and pigs that exceed reduction targets. The initial rates introduced will be DKK 300 (approx $42) per tonne of CO2e from 2030, set to increase to DKK 750 (approx $106) in 2035. However, an income tax deduction of 60% will be offered to farmers based on the average emissions levels for different types of livestock, providing an incentive to farmers with lower emissions. After this tax break, the rates equate to a carbon tax of DKK 120 per tonne of CO2e (approx. $17) in 2030, rising to DKK 300 in 2035. The revenue generated by the levy will go toward the roll-out of green technologies and initiatives across the country’s agricultural sector. The new measures align with Denmark’s Action Plan for Plant Based Foods , unveiled last year, aiming to support the transition toward a more climate-friendly food industry through the promotion of plant-based foods and alternative protein production. The country has committed a further €55 million to its Plant Based Food Grant, which aims to support research and innovation across the category. Additionally, the grant – which was previously set to end in 2030 – will be made permanent. Jasmijn de Boo, global CEO of industry organisation ProVeg, said: “This is the future of agricultural policy if we seriously want to mitigate the devastating effects of climate change”. “Animal agriculture is responsible for up to a fifth of global greenhouse gas emissions, a fact that has been ignored or sidelined for too long. Further delay in action to reduce emissions from this sector will only worsen the situation for farmers as the climate crisis intensifies.” #Denmark #livestock #emissions #agriculture

TurtleTree has partnered with fellow Singapore-based company, Mad Foods, to enhance the brand’s oat milk coffee beverages with TurtleTree’s precision-fermented lactoferrin ingredient. The collaboration aims to enhance the nutrition and functionality of Mad Foods’ oat-based RTD Mad Coffee range, delivering key health benefits such as immune support, gut health and iron regulation. Lactoferrin, a protein traditionally derived from mammalian milk, is already used in some supplements and infant formulas. However, supply scarcity can make demand a challenge for other verticals such as sports nutrition, adult and elderly nutrition, women’s health and more. TurtleTree has utilised its precision fermentation technology to scale the production of this high-value, multifunctional protein, enabling it to meet rising demand and tackle issues around cost and supply. Its ‘LF+’ lactoferrin ingredient, which is vegan-certified , earned self-GRAS (Generally Recognized as Safe) status in November 2023, and TurtleTree has now started to commercialise and scale its production over the past year. Mad Foods supplies 3,000 retail locations in Singapore and Malaysia, and will soon expand to Australia, with options of a single, double or decaf shot of espresso and oat milk available within its range. By utlising LF+, Mad aims to provide a more health-conscious option in a rapidly expanding market. The company said its collaboration with TurtleTree aligns with the shift toward beverages that support both physical and mental wellbeing. Fengru Lin, CEO of TurtleTree, said: “TurtleTree is very excited by Mad Foods' mission and to support their expansion into functional nutrition as well as the accessibility of this high-value protein in Singapore, Australia and beyond. It’s exhilarating to work with such passionate founders and to have the opportunity to scale this product globally.” Angelique Teo, co-founder and creative head at Mad Foods, added: “Both our global distributors and retailers are extremely excited about this partnership between Mad and TurtleTree. To tap into the $45 billion functional market is to be given the opportunity to grow exponentially.” #TurtleTree #MadFoods #Singapore

Global beverage solutions provider Refresco has successfully closed its acquisition of Frías Nutrición, a Spanish plant-based beverage manufacturer. As reported by The Plant Base earlier this year, the two companies announced the acquisition agreement on 22 July. Through the deal, Refresco aims to strengthen its position in the rapidly growing plant-based beverage category. Officially completed this week, the transaction will see Refresco expand on its existing operations in Spain, where Frías is located. Headquartered in the country’s city of Burgos, Frías employs approximately 250 members of staff. It specialises in producing private label dairy alternative drinks, including oat, almond, rice, hazelnut and soy options for key retailers in Spain and beyond. Refresco’s global offering, spanning production in Europe, North America and Australia, includes a range of beverage product and packaging combinations from juices to carbonated soft drinks and mineral waters, in carton, PET, aseptic PET, cans and glass packaging forms. The company is headquartered in Rotterdam, the Netherlands, and has more than 14,500 employees. Hans Roelofs, CEO of Refresco, said: “As part of our proven Buy & Build strategy, we are looking to expand our capabilities in existing and adjacent beverage categories. The acquisition of Frías not only enhances our footprint in the plant-based drinks market, but it also allows us to better serve our European customers and accelerates our product innovation capabilities.” He added: “We are excited to welcome the talented Frías team and are dedicated to a seamless integration process that will drive mutual growth". #Refresco #Frías #Spain #Netherlands

Bel UK has launched a new Boursin Plant-Based product, aiming to provide the same taste and texture experience of its classic dairy Boursin Garlic & Herbs. The product delivers a fusion of garlic, parsley and chive flavours, designed to provide a comparable eating experience to the original dairy classic. While the company had previously introduced a spreadable plant-based Boursin product in a tub, this new addition to its portfolio is available in the iconic foil puck format recognised by fans of the original Boursin Garlic & Herbs offering, offering an improved texture. Anna Petsi, senior brand manager for Boursin, said: “We’ve worked to ensure the flavour, texture and packaging of new Boursin Plant Based aligns with all the key purchase drivers that our shoppers expect from dairy Boursin”. She added: “The packaging design changes ensure it has strong on-shelf visibility and stands out. With global plant-based sales expected to reach more than £120 billion by 2030, more and more shoppers are looking for great tasting plant-based products that they perceive are as good as their dairy equivalents, while also being better for the planet and better for them.” Boursin Plant-Based is available from 18 November in 150g packs with an RRP of £2.99. #BelUK #Boursin #UK

Ingredion has announced a new long-term collaboration with agricultural cooperative Lantmännen, aiming to meet market demand for high-quality plant-based protein ingredients. The collaboration will begin with a focus on fulfilling European market needs for competitive, sustainably sourced and high-quality pea protein isolates, involving various facets of sales, product innovation and process enhancement. Lantmännen is investing more than $100 million into a new facility in Sweden , while partnering with Ingredion to develop a differentiated portfolio of plant-based protein isolates based on yellow peas. Construction of the production plant will be completed in 2027. Mike O’Riordan, senior vice president of texture and healthful solutions in EMEA, said: “By joining forces with Lantmännen, we are expanding our footprint in the European market. This marks a significant milestone in our strategy to solidify our position as a global leader in the plant-based protein industry.” Lars-Gunnar Edh, EVP Lantmännen Energy Sector and acting MD Lantmännen Biorefineries, commented: “Ingredion’s extensive market reach and deep expertise in process engineering and product development perfectly complements our vertically integrated production capabilities. Together, we are poised to revolutionise the plant-based protein market with innovative, high-quality pea protein isolates.” #Ingredion #Lantmännen

Swedish milk alternative brand Sproud has introduced Barista Zero, a sugar-free beverage designed to offer barista-level taste and performance. Sproud, which is co-owned by celebrity investor Maya Jama , offers a range of plant-based milk alternative beverages made from yellow split peas. Its new Barista Zero product is designed to provide a creamy, smooth texture, with no sugar or added sweeteners. Thanks to its pea-based recipe, it contains twice the amount of protein as oat-based beverages and aims to offer baristas a high-quality milk alternative for health-conscious and dairy-free consumers. It enables a long-lasting microfoam perfect for latte art, developed for cafés, restaurants and home baristas. The product’s neutral taste adds creaminess without altering the flavour of coffee or tea, and it is also free from gluten, nuts and soy as well as dairy. Sara Berger, CEO of Sproud, said: “Our team has been working on this product for the past year, so we’re all really excited for people to finally taste it. We have a great relationship with baristas, and therefore wanted to create an uncompromising product they could rely on for all their customers.” She added: “We’re confident that Barista Zero not only meets the expectations of professional baristas, but also supports consumers increasingly seeking low-sugar alternatives in the plant-based category”. #Sproud #Sweden #UK

Finnish food-tech company Happy Plant Protein has raised €1.8m in pre-seed funding led by Nordic Foodtech VC, with Butterfly Ventures and Business Finland also participating through a grant. The start-up, a spin-out from VTT Technical Research Centre of Finland, will use the funding to further develop and license its patented technology. Happy Plant Protein is commercialising a new manufacturing process that can produce high-quality plant protein ingredients with a 70-80% protein content. According to the company, its method can enable rapid development of new products and faster market entry, thanks to its ability to integrate with existing machinery and without needing to overcome time-consuming regulatory hurdles. It can also empower local food manufacturers and brands to produce their own plant protein, removing reliance on overseas sources. High pricing of materials and the end products sold in grocery stores can mean current methods of producing plant protein isolates do not meet the demands of the food industry or consumers, Happy Plant Protein said in a statement. Establishing a protein isolate factory can cost around €100 million, and traditional processes to produce isolates also use large amounts of energy and water. Jari Karlsson, CEO and co-founder of Happy Plant Protein, said: “There is a need for cost-efficient, environmentally sustainable methods to produce high-quality protein ingredients”. “The approach uses standard extrusion to extract high-quality plant protein from legumes, such as peas, lentils and cereals. The protein ingredients produced in this process can then be incorporated into many plant-based food products.” Happy Plant Protein claims its method can reduce energy consumption to one-seventh of the isolate process, and cuts down the investment required. The process is chemical-free, generates no waste and uses almost no water. The method can benefit from the many extrusion lines already in operation worldwide across the food industry, and the company aims to license it to food manufacturers globally. “This offers multiple opportunities to utilise the technology we have developed,” added Karlsson. “By combining existing technology with Happy Plant Protein’s process, the investment and operating costs of producing plant protein can be slashed by up to 90% compared to current technologies.” With the technology, he explained that local mills could produce plant protein independently and increase the value of certain crops, like pea or fava bean. “This model bypasses the traditional global supply chain, allowing for the use of local crops and reducing the carbon footprint associated with food production and transport. By offering the license and technical know-how for its customers’ existing factories, Happy Plant Protein supports the creation of sustainable food systems and provides economic opportunities for farmers and local food processors.” Mika Kukkurainen, from lead investor Nordic Foodtech VC, said that first-generation plant-based food products did not meet consumer expectations around taste, structure, price and nutrition, mainly due to the current high-capex chemical isolate production making food products expensive, highlighting off-flavours and lacking beneficial dietary elements like fibre. “As Happy Plant Protein is licensing its technology globally, more natural, healthier and affordable food from local ingredients will become available to consumers,” Kukkurainen added. #HappyPlantProtein #Finland

IFF has announced the launch of Texstar, an enzymatic texturizing solution aiming to ‘transform’ the texture of both dairy and plant-based fresh fermented products. The enzyme has been developed to provide the necessary viscosity in fresh fermented products, eliminating the need for added stabilisers. IFF said manufacturers will be able to create product with unique textures that feature familiar, consumer-accepted ingredients thanks to the solution. Additionally, it can enable more effective management of supply chain fluctuations and reduce greenhouse gas (GHG) emissions relating to texturants. During fermentation, Texstar converts sucrose into poly- and oligosaccharides, reducing sugar content and delivering an improved texture with greater smoothness and increased shine, without traditional starch-based texturants. It can also improve the taste profile of plant-based alt-dairy products, reducing unpleasant off notes such as ‘beany’ flavours associated with plant proteins. When used as a partial milk protein replacer, Texstar can reduce the carbon footprint of fresh fermented products. According to estimations conducted by IFF’s Life Cycle Assessment team, manufacturers can achieve up to a 90% reduction in texturant-related Scope 3 GHG emissions due to significantly lower usage rates. Texstar is produced through fermentation, mitigating the risks of price fluctuations associated with crop-based texturants. Its lower dosage requirement for achieving target viscosity also allows manufacturers to store more inventory in less space. Marianne Toftdal, global product line manager for dairy enzymes at IFF, said: “As a 100% enzymatic solution, Texstar is a game-changer in the texturants market. With nearly two thirds of UK consumers scrutinising yogurt ingredients as closely as other foods, Texstar allows the creation of delicious, fresh fermented products with creamy, velvety textures that consumers love, using familiar and consumer-accepted ingredients.” #IFF #enzymes #texturizer #altdairy

A circular economy redefines sustainability by turning waste into valuable resources and optimising every ingredient. In the food and beverage sector, it is all about reducing, reusing, recycling and recovering to build a more efficient and eco-friendly supply chain. FoodBev Media’s editorial director, Siân Yates, explores the latest innovations driving this green revolution, and discovers how this approach is truly bringing sustainability full circle. In a world facing challenges like climate change, inflation and resource depletion, the circular economy offers a promising solution. This forward-thinking model not only reimagines waste but transforms it into valuable resources, paving the way for a sustainable future for both manufacturers and consumers. Unlike the traditional linear economy, which follows a ‘take, make, dispose’ path, the circular economy seeks to minimise waste by creating closed-loop systems where products, materials and resources are continuously reused, repaired, remanufactured and recycled. Waste not, want not At the heart of the circular economy is the idea of upcycling – taking what was once considered waste and turning it into something valuable. “Upcycling presents a unique solution globally,” Amanda Oenbring, chief executive officer of the Upcycled Food Association, commented. “Globally we know that 30-40% of total food production is lost before it reaches the market, with the impacts on certain products being high percentages. The future we are creating now is one where these numbers are drastically diminished.” Companies like Crush Dynamics are leading the charge here. The company is transforming grape pomace, a byproduct of winemaking, into natural, multifunctional food ingredients. In Crush’s world, the remnants of winemaking are not relegated to compost heaps but are instead transformed into nutritious food ingredients. CEO Kirk Moir explained that the company’s patented fermentation process not only reduces food waste, but also enhances the nutritional profile of food products. “We view grape derivatives not as byproducts but as untapped resources rich in polyphenols,” he said. “Through our patented fermentation process, we unlock the full potential of our ‘crush’ input removing both the inherent bitterness and astringent taste of the tannins, creating high-value multi-functional ingredients that not only enhance the nutritional profile of food products but also support sustainability goals at global scale.” He continued: “This approach allows large food manufacturers to integrate more sustainable practices into their supply chains, reducing their reliance on synthetic, highly processed additives, sugars and sodium, contributing to a more resilient food system”. Crush’s approach addresses the issues of food waste and carbon emissions – 15 million tonnes of grape crush are discarded annually, contributing significantly to greenhouse gases. It creates a dual benefit: reducing reliance on synthetic additives while delivering superior taste and texture to plant-based foods. What is more, it effectively removes unwanted off-notes while enriching food products with essential nutrients. Similarly, Fiberstar is turning citrus peel waste – a byproduct of the citrus juicing sector – into Citri-Fi, a high-functioning citrus fibre that enhances food quality and nutrition. Brock Lundberg, chief science officer, noted the environmental benefits of the process: reducing agricultural waste while creating a natural, high-value ingredient for food manufacturers. “Our patented process minimises water usage and wastewater, turning what was once discarded into a product that improves the food industry,” he told The Plant Base. The versatility of Citri-Fi allows it to be incorporated into various applications, proving that sustainability and quality can go hand in hand. “Because Citri-Fi provides multiple functionalities, such as water holding and emulsion stabilisation, this upcycled fibre can aid in reducing the reliance on food ingredients that have large carbon footprints, such as meat and dairy products,” Lundberg added. Yeast: The unsung hero of sustainability Another exciting development in the plant-based sector comes from Yeap, a start-up that harnesses leftover yeasts from industrial processes. CEO Jonathan Goshen highlights the environmental impact of Yeap’s approach: “By using byproducts, we reduce overall waste, save water, minimise carbon emissions and produce a more affordable protein”. The resulting upcycled concentrated protein is versatile, making it ideal for a range of applications, from dairy alternatives to protein bars. Yeap’s innovative process involves using existing technology and machinery to produce its protein, employing methods such as filtration and separation. This not only streamlines production but also minimises resource consumption, reinforcing the principles of the circular economy. The company’s focus on yeast as an upcycled protein ingredient opens new avenues for plant-based manufacturers, allowing them to create products that are not only nutritious but also environmentally friendly. With applications ranging from hard cheeses to protein snacks, Yeap’s ingredient offers a compelling solution for manufacturers looking to enhance their product offerings. For instance, in dairy alternatives, Yeap’s protein can achieve a creamy texture that rivals traditional dairy, thus appealing to consumers seeking plant-based options without sacrificing taste. Innovations in packaging The circular economy extends beyond food production to packaging, where companies like Mondi and Traceless are pioneering new solutions. Their collaboration focuses on developing a bio-circular coating made from agricultural byproducts, aimed at effectively replacing traditional plastic coatings. This innovative solution not only responds to the growing demand for sustainable packaging but also boasts a 76% reduction in greenhouse gas emissions throughout its life cycle if used to replace virgin PET. As Marko Schuster, COO of Mondi, pointed out: “This is a fantastic example of how we can combine our R&D forces to be one step ahead in the sustainable packaging game”. Mondi and Traceless are addressing a critical issue in the food and beverage sector: the reliance on plastic packaging. By developing a coating solution derived from renewable materials, they are not only reducing the environmental impact of packaging but also meeting consumer preferences for sustainable options. The coating granulates are produced at Traceless’ pilot plant and applied to Mondi’s kraft paper at their R&D centre for further testing in the company’s laboratories. Full-scale industrial production later takes place at a designated plant in Hamburg. The coated kraft paper solution is designed to meet diverse packaging needs, making it suitable for a range of industries, from ecommerce to frozen foods. This work demonstrates the feasibility of using agricultural byproducts in packaging and highlights the potential for reducing waste and emissions throughout the packaging life cycle. Greener meat and dairy In another exciting initiative, Swedish company The Green Dairy is showcasing the potential of food waste in a circular economy. Through substantial investments in research and development, it has pioneered a ‘world-first’ pilot system for drying residual mass, enabling the conversion of byproducts into food. Its latest breakthrough is ReOat – a plant-based burger made from oat drink residues. “The industry has tried to find ways to make use of its residues to create a more circular food production for a long time,” said CEO Johan Girdo. He added: “Residues that go to animal feed or are burned as biogas serve a purpose, but do not solve the issue of a circular food system that needs to feed more people in the long run...By utilising residues we can feed more people, reduce environmental impact and boost profitability.” The Green Dairy’s approach is a testament to the power of collaboration and creativity in addressing food waste. By investing in R&D, it has pioneered a process that allows for the creation of high-quality food products using what was once considered waste. The initiative has garnered attention not only for its environmental impact, but also for its potential to influence consumer behavior. By showcasing the possibilities of upcycled ingredients, The Green Dairy is helping to shift perceptions around food waste and sustainability. A bright future for circular practices The potential for circular economy approaches in the plant-based food and beverage sector is vast. Industry leaders predict that as consumer awareness grows, demand for upcycled products will increase, driving innovation and collaboration across the sector. “If we are to have a shortage in food in the future to come, circular economy will shine – trying to re-use as much existing/used materials as possible,” enthused Yeap’s Goshen. “I believe that at the same time, consumer awareness is growing, and they will choose to purchase those upcycled products as well – increasing the demand and awareness around the globe.” The transition to a circular economy is not just about reducing waste; it’s about reimagining the entire food system. By embracing circular practices, plant-based food and beverage manufacturers can enhance their product offerings while contributing to a more sustainable future. This shift not only benefits the environment but also positions companies as leaders in the growing market for sustainable food options. Five circular economy innovations in the plant-based space 1. Revyve (The Netherlands) Initiative: Egg alternatives made from upcycled yeast Revyve develops texturizing ingredients that are designed to provide a clean label and sustainable alternative to eggs in various applications. Upcycling is central to the company’s approach – its flagship product line is made using yeast from brewing industry sidestreams. 2. Too Good To Go (Global) Initiative: Food waste reduction platform Too Good To Go connects consumers with food businesses (restaurants, supermarkets, cafés, etc.) to purchase surplus food at reduced prices before it becomes waste. The app-based platform combats food waste by helping redistribute edible food that would otherwise be thrown away. 3. Rubies in the Rubble (UK) Initiative: Condiments made from surplus produce Rubies in the Rubble creates high-quality chutneys, relishes and ketchups using surplus fruits and vegetables that would otherwise go to waste due to cosmetic imperfections. Their mission is to reduce food waste while offering delicious, sustainable products. 4. Renewal Mill (US) Initiative: Upcycled ingredients from food byproducts Renewal Mill specialises in transforming byproducts from food manufacturing into high-quality ingredients. Its flagship product, okara flour, is made from the pulp leftover from soya milk production. By using this waste stream, it helps create value from what would otherwise be discarded. 5. Inno-Pak (US) Initiative: Sustainable packaging from agricultural waste Inno-Pak has pioneered packaging solutions made from agricultural waste materials such as corn husks and wheat straw. This reduces reliance on virgin plastics and creates a fully compostable packaging solution, closing the loop between production and disposal.

In this instalment of ‘Start-up spotlight’ – which celebrates the lesser-known companies and their innovations – we speak to Lars Langhout, CEO of NoPalm Ingredients, a Dutch biotechnology company that is on a mission to produce palm oil without palm trees, through its unique fermentation process. Can you tell us the founding story of NoPalm Ingredients? What inspired you to tackle the palm oil challenge?       The idea for NoPalm Ingredients unfolded when I read a paper by Jeroen Hugenholtz, which explored the potential of turning microbial oils into mayonnaise. At the time, Jeroen was working as a researcher at Wageningen Research, determined to find sustainable alternatives for palm oil. His research sparked my interest in addressing supply chain challenges that have negatively impacted our environment. Based on a shared vision, I reached out to Jeroen. After just two meetings, we both recognised their responsibility to bring this groundbreaking innovation to the market, aiming to transform the oil and fat industry into a more sustainable one.       What is the core mission of NoPalm Ingredient, and how does it align with your personal and professional values?        We are on a mission to become the global leader of a green parallel oil and fat industry by setting and achieving sustainability goals that not only drive our business forward but also inspire the wider industry and communities. Taking ownership and acknowledging challenges is something we value in this process, viewing every experience as a learning opportunity.    By turning agri-food side streams into circular yeast oils, we can make a worldwide environmental impact, aiming for a waste-free world, decarbonising the entire value chain and preserving biodiversity hotspots from future deforestation. We believe that changing one ingredient can change the world.       Myself and Jeroen's commitment extend beyond business success. Lars is dedicated to creating a better world for future generations and Jeroen takes this opportunity to turn his research into a concrete solution that benefits the world, ensuring that NoPalm Ingredients makes a meaningful environmental impact.    Could you explain the unique fermentation process and patented technology you use to produce your sustainable yeast oils?        We use a simple biomass fermentation process like a brewery, starting by converting industrial by-products like potato peels and rejected vegetables into a fermentable substrate. Then we add our own proprietary yeast that consumes sugars, organic acids and alcohols in the substrate. After a quick fermentation period, the yeast grows and accumulates oil within their cell bodies. Finally, we extract pure oils and fats from the yeast cells, leaving behind the defatted biomass. These final products can be tailored to different functionalities based on production settings, making them suitable for various applications in food, cosmetics and pet food products.       How do your yeast oils compare environmentally to traditional palm oil, particularly in terms of CO2 emissions and land use reduction?       Palm oil is used in about 60% of fast-moving consumer goods. Keeping up with the rising demand for oil would require clearing rainforests approximately 1.5 times the size of Ireland. New regulations will also force European companies to source sustainably certified palm oil, excluding 83% of current supplies and thereby driving up prices for every family.    We feel responsible for developing key innovations that stimulate a more sustainable way of producing oils and fats. Together with the Bühler group, we performed a life cycle assessment of our process and technology to ensure the highest sustainability standards.       By using side streams that were used in other production processes and therefore hold little value, we bring back almost the entire of the feedstock back into the value chain, allowing us to minimise our footprint. Another huge plus about using side streams is that we need almost no land to produce our ingredients, only a small place to build our factories on. This way we deliver 90% lower carbon emissions and use 99% less land than traditional palm oil.  Also, by reintegrating the remaining biomass into the value chain, ensuring a zero-waste process and maximising resource efficiency.      With palm oil found in 60% of supermarket products, what strategies are you employing to capture a significant share of this market?        Our strategy to capture market share focuses on offering a sustainable, reliable, and stable alternative to palm oil. Unlike palm oil, our oils are produced locally and circularly, ensuring consistent and reliable supply and pricing. Our product is a perfect drop-in replacement, requiring no reformulation, while delivering 90% less CO2 emissions and 99% less land use, addressing the 41% of consumers with a negative perception of palm oil.       We focus on food, cosmetics and personal care – sectors heavily impacted by regulations like the EUDR   – offering companies an easy path to compliance. Through partnerships with industry leaders like Lamb-Weston EMEA and Zeelandia, we’re scaling quickly to meet growing demand for sustainable solutions.      How do you plan to use the recent €5 million seed funding to accelerate the scale-up and commercialisation of NoPalm Ingredients?      We leverage it to accelerate scaling up our technology by partnering up with third party manufacturers, enabling us to provide our partners with industrial-scale samples for testing on their own production lines. This approach helps demonstrate product-market fit to unlock the financing and construction of our demo factory, capable of producing thousands of tons of oil.       How did your partnerships with industry giants like Colgate-Palmolive and Unilever come about, and what role have they played in your development?    Our partnerships with Colgate-Palmolive and Unilever came through the 100+ Accelerator programme, which provided a platform to showcase our ingredient performance in real-world products and applications, such as soaps and bouillon powder. These collaborations have been instrumental in demonstrating the effectiveness of our solutions in real-life settings, giving us tangible milestones and proving the commercial viability of our products. Their support has been key in building credibility, reliability and trust, accelerating our path to product-market fit and helping us establish a strong foundation in the industry.   What have been the biggest challenges in developing and scaling NoPalm Ingredients, and how have you managed to overcome them?       Our biggest challenge has been scaling up our production to meet the growing demand for our oil. Scaling takes significant time, resources, and effort, but we are actively addressing this by taking a crucial step: scaling up our process and technology at an industrial level with a third-party manufacturing partner. This will allow us to demonstrate our solution on a larger scale and meet customer needs more effectively. While we’re excited by the strong customer traction, we haven’t always been able to supply the desired volumes yet.   We have ambitious goals to transform the oil and fat industry and create a meaningful environmental impact, and we recognise that achieving this takes time and persistence. Despite the challenges, our team remains dedicated and optimistic about our future, embracing each step forward as an opportunity for growth.      What advice would you offer to other start-ups aiming to enter the sustainable ingredients or biotechnology sectors?        Our advice is to prioritise being business-oriented over mission-driven alone. We've seen many mission-focused startups struggle because they concentrate on niche solutions or fail to address a real market need. Innovation is important, but your product must solve a clear problem and be commercially viable. Often, the answer isn’t to prohibit a product but to step back and create a superior alternative that naturally compels a switch. This mindset has been central to our journey at NoPalm Ingredients – developing a sustainable alternative to palm oil that not only addresses environmental challenges but also solves supply and price issues for businesses.     To succeed, focus on solving tangible, real-world problems with scalable solutions. It’s vital to navigate the complexities of scaling production, securing partnerships, and meeting regulatory requirements. Your product must deliver on both sustainability and performance to ensure companies will adopt it. Additionally, stay committed to your mission, but be flexible in how you achieve it. Real impact requires both a clear vision and the adaptability to meet market demands and challenges.     What are your short-term and long-term goals for NoPalm Ingredients, and where do you see the company in the next five years?       In the short term, our primary goal is to go to market with commercially relevant quantities by 2026, producing more than a thousand tons of our sustainable oil alternative. This will allow us to meet growing customer demand and establish a strong presence in the industry.   In the long term, we aim to lead the development of a parallel green oil and fat industry. Our ambition is to have food industry sidestreams all across the globe processed into oils and fats, contributing to a more circular economy with a smaller environmental footprint. We see NoPalm Ingredients as a transformative force, driving real impact both environmentally and across the entire industry.   How has being part of the Foodvalley ecosystem and the broader Dutch and European start-up community influenced your journey and growth?        Being part of the Foodvalley ecosystem and the broader Dutch and European start-up community has been transformative for our journey. This dynamic network has connected us with incredible partners – suppliers, customers, investors, government entities and mentors – who have not only supported our development but have truly championed our vision. Their expertise, collaboration and commitment have been instrumental in accelerating our progress and bringing our solutions to life. These partnerships have also allowed us to take part in impactful initiatives that drive the transition of the entire food system, reinforcing the idea that we are stronger when we work together.     Accelerators like MassChallenge, 100+ Accelerator, HelloTomorrow and Techleap have also been game-changing. These programmes have provided us with access to exceptional external expertise, helping us make leaps we couldn’t have achieved on our own. Their mentorship, combined with the tools and connections they offer, has been invaluable in pushing our innovation forward and expanding our reach.  #startupspotlight #startup #fermentation #palmoil #oils #biotech