Steakholder Foods has announced the receipt of a $250,000 installment from the Singapore-Israel Industrial R&D Foundation (SIIRD). This marks the third disbursement of a total grant of $1 million aimed at advancing the company's development of 3D-printed plant-based fish and eel products. To date, Steakholder Foods has secured a total of $740,000 from the SIIRD grant, which has been instrumental in funding its innovative projects. The initial payment was awarded in March 2024, following the successful production of hybrid fish using the company's proprietary Printer HD144 and Drop Location in Space (DLS) technologies. A second installment was received in November 2024, linked to the creation of plant-based 3D-printed fish and eel. The latest payment is associated with significant advancements in developing the texture and flavor of 3D-printed eel. The company is currently focused on refining premix blends, model planning, and material development to enhance the final product. These efforts reflect Steakholder Foods' commitment to innovation in food technology and the production of sustainable seafood alternatives. The advancements made by Steakholder Foods are noteworthy for the cultivated food manufacturing industry, particularly as consumer demand for plant-based and sustainable seafood options continues to rise. The integration of 3D printing technology in food production could revolutionise how alternative proteins are manufactured, offering manufacturers the ability to replicate the sensory attributes of traditional seafood. Arik Kaufman, CEO of Steakholder Foods, expressed optimism about the ongoing collaboration with Umami Bioworks and the potential for further enhancements in 3D printing capabilities. “This third non-dilutive grant installment reflects our significant progress and commitment to advancing food technology,” Kaufman stated. "We are excited to continue enhancing our 3D printing capabilities and premix formulations to create additional high-quality, sustainable seafood alternatives.” Steakholder Foods, founded in 2019, specialises in developing 3D printing production machines and proprietary premix blends designed to meet consumer expectations for taste, texture, and appearance. The company is also exploring the integration of cultivated cells, indicating a strategic direction towards more complex food technologies. As the alternative protein landscape evolves, Steakholder Foods' ongoing research and development efforts could position it as a leader in the sector, particularly in the realm of seafood alternatives.

In this month's edition of 'Start-up spotlight,' which champions smaller and earlier-stage businesses innovating in the plant-based space, we speak to Better Pulse. The company is supporting the market with its high-protein, black-eyed pea-based functional ingredients, suitable for use in diverse applications. The company's CEO and co-founder, Alon Karpol, tells us more. What led to Better Pulse's establishment and what is the company's long-term mission? Better Pulse was founded to address the growing demand for sustainable and nutritious plant-based protein sources. The company's long-term mission is to revolutionise the alternative protein market by offering high-quality, functional and environmentally friendly ingredients derived from black-eyed peas.   Why did you choose to focus on black-eyed peas in particular? Black-eyed peas were chosen for several reasons. Firstly, their unique functional properties. Black-eyed pea protein offers high solubility, excellent foaming capacity and thermal stability, enabling the creation of innovative products with desirable textures and functionalities. This allows Better Pulse to provide a unique value proposition to its customers, allowing them to develop new and improved plant-based products with superior quality. From a sustainability perspective, they require minimal water and fertiliser, have high heat tolerance and can be used in crop rotation to improve soil health. Nutritionally, they are a complete protein source, containing all nine essential amino acids, along with fibre, iron and other micronutrients. They are naturally non-GMO and free of common allergens, making them suitable for a wide range of consumers. Finally, their neutral flavour and colour allows for versatile applications in various food and beverage products.   What are the environmental and health benefits of Better Pulse's approach? Compared to traditional protein sources like dairy and soy, black-eyed peas require less water, land and energy to produce, resulting in a lower carbon footprint that could enable up to 90% less carbon emissions. Their nitrogen-fixing properties enhance soil fertility, reducing the need for synthetic fertilisers.   Black-eyed pea protein is also a good source of essential nutrients and is free of cholesterol and saturated fat, contributing to a healthier diet.   What kinds of solutions are you producing, and for what kinds of food and beverage applications? Better Pulse currently produces two main products: Protein Base, a ready-to-drink beverage with 3.5% protein, ideal for health-conscious consumers, and Protein Concentrate, a 72% protein powder with excellent solubility and emulsification properties. The concentrate is suitable for various applications such as dairy alternatives (like milk, yogurt and cheese), plant-based meat analogues, protein bars and snacks, baked goods and powdered beverages.   Could you tell us about the technology you use and how it works? Better Pulse utilises a proprietary dry-milling process that involves minimal processing and no chemical additives. This ensures the preservation of the natural nutritional and functional properties of the black-eyed peas. The process generates a protein-rich fraction from the fibre and starch components.   How does Better Pulse differentiate itself within the alternative protein market? Black-eyed peas offer a sustainable and nutritious alternative to commonly used protein sources like soy, pea, and rice. The protein concentrate’s impressive 72% protein content is higher than many other plant-based protein sources. Additionally, the neutral flavour and colour allows for greater versatility in product development and minimal impact on the sensory characteristics of the final product. As the products are naturally non-GMO and free of chemical additives, they can appeal to health-conscious consumers. Have there been any key challenges on your journey so far? One of the key challenges Better Pulse faces is consumer acceptance of black-eyed peas as a novel source of plant-based protein. Many consumers are unfamiliar with black-eyed peas and their nutritional benefits, requiring education and marketing efforts to build awareness and familiarity. This includes addressing potential preconceived notions about taste, texture and culinary applications.   What has been the company's biggest achievement to date? The company's biggest achievement to date is the successful development and commercialisation of its black-eyed pea protein concentrate, which has garnered interest from various food and beverage manufacturers.   What's next? Any exciting plans on the horizon? Better Pulse is actively seeking funding to expand its production capacity and further develop its product portfolio. The company plans to introduce new and innovative applications for its black-eyed pea protein, such as functional beverages. Additionally, Better Pulse is committed to research and development, exploring the use of CRISPR technology to further enhance the nutritional and functional properties of black-eyed peas.

US plant-based nutrition company PlantBaby has announced the successful closing of a $20m Series Seed equity financing round. The round was led by investment firm B2 Partners, which will join the PlantBaby board. It received additional support from Big Idea Ventures, Everywhere Ventures, X Factor Ventures, Women’s Equity Lab Silicon Valley and Babylist. The funding will enable PlantBaby to expand product availability of its Kiki Milk beverage brand around the US, through Sprouts, Wegmans, Amazon, Thrive and its own website. It will also support further R&D efforts and product innovation in both plant milk and new categories. Based in California, US, PlantBaby was launched by founders Lauren and Alex Abelin after their son’s birth. The founders said they were frustrated by the lack of clean label and dairy-free infant nutrition options, and launched PlantBaby with the aim of providing healthy products that could meet families’ nutritional needs, including the 50% of children with chronic health conditions. PlantBaby’s first product, Kiki Milk, launched in 2020 in original and chocolate flavours. It has since expanded to include macadamia nut and unsweetened varieties. Kiki Milk is made with a blend of more than six whole food ingredients and is free from seed oils, gums, artificial flavours and preservatives. It is USDA-certified organic and glyphosate-residue free. Each serving provides 5g of protein and a source of calcium, provided by fully plant-based ingredients including sprouted pumpkin seeds, hemp seeds and the algae-based Aquamin mineral complex. PlantBaby’s co-founders, Alex and Laura Abelin, commented: “We became acquainted with B2 Partners through an introduction by one of our early investors. Their decision to lead this funding round underscores their confidence in PlantBaby's vision and potential. We're thrilled to join forces with such an excellent and thoughtful partner.” They added: “Improving the health of future generations is our North Star as both parents and entrepreneurs”. Top image: © PlantBaby

Alt-meat brand Juicy Marbles has launched ‘Meaty Meat,’ a whole cut plant-based lamb product claimed to be the first of its kind, in the US and Canada. The new product – a 6.4 oz slab of plant-based lamb, designed for versatility and convenience – has been crafted with an aim of ‘flipping the script’ on the communication around plant-based meat alternatives. Luka Sinček, co-founder of Juicy Marbles, noted that while there is a need to compare these products to traditional animal meat so that consumers can “visualise how they fit into their lives,” direct comparison can draw attention away from the products’ unique properties. He added: “This limits people’s ability to enjoy these ingredients for what they are, and also limits their perceived versatility in the kitchen. That’s why with Meaty Meat, we went deliberately ambiguous.” “We wanted to see if we could give our customers more freedom, while hopefully shifting the perception of plant-based whole cuts in general, by focusing on what people love most about Marbles: meaty texture and flavour – and nothing else.” Juicy Marbles’ previously launched products – such as its renowned marbled steak alternative – lean more toward special occasions and family dinners. But the brand aims to ‘open up a new world of daily use cases’ with this latest launch, thanks to its size, versatility and lower price point. Meaty Meat costs $10 per pack, a 26% price reduction per oz compared with the start-up's Whole-Cut Loin. It cooks in seven minutes and can be sliced into strips, cut into chunks, shredded or cooked whole. The product is made using Juicy Marbles’ ‘Marble 3.0’ clean label recipe, free of preservatives, thickers and binders, including methylcellulose and carrageenan, and made with 100% non-GMO ingredients. It contains 19g of plant protein per 100g serving, with a complete amino acid profile and offering a source of micronutrients including iron, zinc, selenium and B vitamins, including B12. The product also achieves a Nutri-score of A. Meaty Meat launched on 4 February to US and Canadian customers, while its launch date in the UK and EU is yet to be announced. The product is currently available exclusively online, with the date for US retail also to be confirmed.

Planteneers has extended its range of meat alternative product applications available to customers through its collaboration with filling and portioning system manufacturer Handtmann. Planteneers has been collaborating with Handtmann for a year to enable customers to offer plant-based steaks or fillet strips with fine marbling and an authentic fibrous texture. Now, the product application range has been extended with cost-optimised steak varieties, bacon, cooked ham and carpaccio. Planteneers will present the cost-optimised steak concept at this year’s IFFA event in Frankfurt, Germany. In developing the further applications, Planteneers said it focused on products with high sales potential in the European markets. Florian Bark, senior product manager at Planteneers, said customers can now be more flexible in designing their product lines. “After the launch last year we received lots of positive feedback on our offerings,” he commented. “The quality of the plant-based steaks, with their marbling and fine fibre structure, was very well received by customers. This resulted in requests for further options. We got to work and developed new application possibilities for the marbling unit.” Manufacturers can develop bacon, ham, carpaccio and steak products with Planteneers’ FiildMeat P and FiildMeat S solutions, and a forming and marbling unit for the Handtmann filling and portioning systems. The flexible coextrusion system creates the desired plant-based products, of which the size and shape can be adjusted to customer desires alongside the definition of fat layers. Depending on the fat ratio and the machine setting, asymmetrical fat marbling is possible, Planteneers said. A coarse fat structure and fine fat marbling can be produced together or individually. The Handtmann system enables a throughput of over a tonne per hour, allowing manufacturers to turn out large quantities of plant-based steak and cold cuts to meet demand from larger trade partners.

Deliciously Ella founder Ella Mills has bought plant-based ready meal brand Allplants out of administration, set to become part of her Plants business. In a statement shared on LinkedIn today (12 February 2025), Ella and her husband Matthew, with whom she jointly owns the Plants business, announced their acquisition of the Allplants brand name and associated assets. Allplants, founded in 2016 by brothers Alex and Jonathan Petrides, appointed administrators from Interpath Advisory in November last year following significant financial challenges and reduced consumer demand, leading to a period of sustained losses. Now, Mills’ Plants business will be combined with the vegan ready meal brand to create “a new, natural plant-based powerhouse,” the Deliciously Ella founder revealed in the announcement, writing: “Having spent the past 12 years building Deliciously Ella and Plants, we have long admired the Allplants brand, and the brand name has built remarkable consumer awareness across the UK.” “We are pleased to have signed an agreement to specifically acquire the brand name and associated brand assets, and we’re so excited to build an exciting future for this brand with such enormous promise.” “The plant-based category should be synonymous with real, nourishing food, yet for too long it has been dominated by ultra-processed meat alternatives, a trend now in steep decline. We’re here to try and change that, and to reimagine the plant-based fixture with delicious, natural, quick wins for clever cooks.” Natasha Harbinson, director at Interpath Advisory, who led the transaction, commented: “The Allplants brand had grown to become synonymous with ethically-produced, healthy, plant-based nutrition, so we’re pleased to have concluded this transaction which will enable it to continue under the direction of the experienced Plants team”. The Plants business remains under the ownership of Ella and Matthew, while their Deliciously Ella business was acquired by Swiss company Hero Group in September 2024. Top image: © Plants

Dutch biotech firm NoPalm Ingredients has made a significant advancement in sustainable ingredient production, becoming the first company globally to scale the fermentation of oils and fats from food industry side streams to an industrial scale of 120,000 litres. This milestone represents a significant step toward reducing dependence on palm oil and other tropical fats, aligning with environmental goals and evolving market demands. The successful fermentation process, conducted at a contract manufacturing organisation (CMO), demonstrates NoPalm Ingredients’ ability to convert food waste into high-quality, food-grade oils through yeast-based fermentation. This innovative approach not only provides a sustainable alternative but also offers substantial environmental benefits, with reported reductions of 90% in CO2 emissions and 99% less land use compared to traditional palm oil production. Lars Langhout, CEO and Co-founder of NoPalm Ingredients, said: “Three years ago, we were fermenting at benchtop scale. This summer, we hit 5,000 litres, and today we've successfully scaled to 120,000 litres.” He continued: “With palm oil demand forecasted to grow by 4% annually and RSPO-certified supply unable to keep pace, the need for sustainable alternatives has never been more urgent. Our fermentation-derived oil is a true drop-in replacement – at price parity with the potential to reshape the industry.” The urgency for sustainable alternatives is underscored by forecasts indicating a 4% annual growth in palm oil demand, coupled with challenges in maintaining RSPO-certified supply levels. The new fermentation-derived oil is positioned as a drop-in replacement for palm oil, available at price parity, and is poised to reshape the industry landscape.

The labelling of plant-based foods continues to present significant dilemmas for those working in the industry. Over the past couple of years, we have seen several countries make attempts to put stricter regulations in place around the use of certain words, such as those traditionally related to meat and dairy, to name plant-based food products. Meanwhile, individual businesses have found themselves facing legal action due to their chosen wording across food product packaging. And elsewhere, new certifications have been developed in line with evolving consumer preferences around terminology and clean label concerns. We explore the latest across the labelling landscape.   Plant-based victories for European countries in ‘meaty’ name battle Several decrees in recent years have attempted to restrict the labelling of plant-based meat alternatives with traditionally ‘meaty’ words such as ‘ham,’ ‘sausage’ and ‘schnitzel,’ even when prefaced with ‘plant-based’. But the beginning of 2025 has already seen two European countries overturn these proposed laws in a win for the plant-based food industry. At the end of January, France’s Conseil d’Etat (Council of State) annulled two decrees that would have seen French plant-based food producers penalised for the use of meaty terms, such as ‘steak,’ in the naming and labelling of plant-based protein products sold in the country. Had the ban been implemented, businesses could face fines of up to €7,500 if found to be in breach of regulations. The Council of State suspended the decree, originally brought forward in 2022 and revised in February 2024, last April. It expressed ‘serious doubt’ about the legality of the proposed ban, stating that it would cause ‘serious and immediate harm’ to manufacturers that exclusively sell plant-based products in France. A consultation with the Court of Justice of the European Union (CJEU) saw the CJEU rule that EU law already provides sufficient regulations to protect consumers, and that the decree’s additional rules – determining how much vegetable protein could be in a product before it could be called by certain names – could not be permitted. In accordance with this, the Council of State finalised its decision on 28 January, stating that the proposed restrictions would have been illegal and contrary to European regulations. Additionally, late January saw the Czech minister of agriculture, Marek Výborný, confirm that similar proposed restrictions would no longer be introduced in Czechia. Such restrictions were proposed as part of an amendment to a decree last year, attempting to introduce more strict definitions of food and dishes like ‘meatballs’ and ‘burgers’ and make it impossible for plant-based food producers to use these terms to name their products. The minister said that restrictions would put unnecessary hurdles in place for Czech food companies, adding that consumers are competent and know what they are purchasing. Martin Ranninger, co-director of industry organisation ProVeg Czechia, said: “We welcome minister Výborný’s decision to allow names like ‘sausage,’ ‘schnitzel,’ and ‘burger’ to continue being used for plant-based products. This decision reflects the opinions of both consumers and producers, and demonstrates that common sense has prevailed over industry pressure.” He added: “Consumers know what they’re buying, and any changes to the labeling system would only create confusion… We hope that future regulations will prioritise the genuine needs of consumers over the narrow interests of specific sectors of the food industry.” In the UK, the Department for Environment, Food and Rural Affairs (Defra) published the results of its own research last December, which found that participants rarely reported that they unintentionally purchased a plant-based alternative when they intended to purchase dairy or meat. ProVeg International welcomed these developments, with Jasmijn De Boo, global CEO, commenting: “No one is confused by terms such as ‘plant-based steak’ and industry pressure to argue otherwise is a waste of time and resources. With these latest developments, it is time to put aside petty quarrels and focus on supporting societies, particularly in the industrialised world, in actively promoting greater consumption of healthy and sustainable plant-based food.”   Labelling lawsuits We have also seen several food and beverage brands, including those within the plant-based space, facing lawsuits over the labelling of their products. This highlights the significance of decisions made around marketing terminology and ingredient labelling, which is becoming increasingly complex for brands in the sector. In December 2024, after a lengthy court case, the UK Court of Appeal ruled that Swedish oat milk giant Oatly could not use the marketing slogan ‘Post Milk Generation’ on the labelling of its food and beverage products. This overturned a decision made by the High Court in 2023, permitting the brand to continue using the phrase. Oatly first registered the slogan to be used across its food and beverage products, as well as on T-shirts, in 2019. The trademark was contested by dairy industry association Dairy UK, arguing that the use of the word ‘milk’ violated 2013 European Court regulations prohibiting the use of dairy-related words in the marketing of non-dairy products. The British High Court of Justice originally ruled in December 2023 that the trademark could be used across all Oatly products, on the basis that the word ‘milk’ was not being used to describe the product itself and therefore would not be likely to confuse consumers. But in a U-turn development a year later, the Court of Appeal ruled in favour of Dairy UK, reinforcing that dairy-free brands in the UK are prohibited from using the word ‘milk’ on their products, even in marketing slogans as opposed to the naming of the product itself. Bryan Carroll, general manager for Oatly UK and Ireland, said: “Disappointingly, this ruling overturns the common sense we saw from the High Court [last year] when they ruled in our favour. Be under no illusion that making it harder to label and find dairy alternatives benefits the interests of Big Dairy and Big Dairy alone.” He added: “[Big dairy’s] cynical attempts to stifle competition through legal action contradicts the interests of the British consumer, creates an uneven playing field for plant-based products and worst of all, it delays progress in shifting the public towards more sustainable diets”. In the US, fungi-based meat alternatives brand Meati Foods faced two lawsuits filed in California and New York, based around the use of the term ‘mushroom root’ on the labels of its mycelium-based products. Lawsuits alleged that Meati was falsely advertising its products as made from ‘mushroom root’ when they are made from Neurosporo crassa , a type of red mould. At the time of the first lawsuit – which has now been settled – Meati had already began to move away from its ‘mushroom root’ messaging, focusing instead on referring to the ingredient as simply ‘mycelium’. It has since updated its packaging and provides information about the specific type of Mycelium used on its website. A similar lawsuit was filed against alt-meat giant Quorn back in 2016, accusing the company of misleading consumers by implying that its products were made from mushrooms. Quorn’s main mycoprotein ingredient is made from Fusarium venenatum, a type of fungus that grows in soil. The case was settled under an agreement that saw Quorn required to add a disclosure to its product labels, stating: “Mycoprotein is a mould member of the fungi family. There have been rare cases of allergic reactions to products that contain mycoprotein.”   New certifications Certifications such as the Vegetarian Society’s ‘Vegan’ and ‘Vegetarian Approved’ trademarks can help consumers to more easily identify products that align with their dietary needs. However, the Vegetarian Society’s head of trademarks, Vanessa Brown, said developments in the marketplace have seen consumers seeking different terminology in recent years. The organisation introduced a new ‘Plant-Based’ trademark last year, designed to be the ‘gold standard of plant-based accreditation’. Products using the trademark – which was developed with consultants after a year-long review of case law and the wider industry – must contain no animal ingredients, while also having a ‘key plant-based characteristic’. Lidl has become the first major retailer to use the new Plant-Based trademark on its own brand Vemondo! Plant range. Elsewhere, in the wider F&B industry, a new certification initiative from the Non-GMO Project aims to help consumers to better identify minimally processed foods. The ‘Non-UPF Verified’ certification has been developed under the newly formed Food Integrity Collective, seeking to combat the growing prevalence of ultra-processed foods (UPFs) in the global food supply. The Non-GMO Project revealed recent research figures showing 85% of shoppers wish to avoid UPFs, yet feel ‘overwhelmed’ by the task of identifying them in the market. The plant-based industry is seeing increasing demand for products that are ‘clean label’ – made with natural ingredients that can be found in the home kitchen, with short, simple ingredients lists and minimal processing. While many of today’s meat alternatives have undergone heavy processing and the use of additives to achieve their ultra-realistic, meat-like textures, we’re likely to see brands innovating to create these products using fewer ingredients and no artificial additives. Brands like Planted are already at the forefront of this movement in alt-meat, while tofu and tempeh brands like Better Nature, Tiba Tempeh and The Tofoo Co are benefitting from these classic vegetarian staples’ resurgence in popularity as many consumers turn toward whole foods and more traditional plant proteins.   Looking to the future Speaking to The Plant Base, ProVeg International’s Jasmijn De Boo said: “There has been a growing trend to restrict the use of terms for the marketing of plant-based food, leading to drawn out legal cases. But the meat and dairy industry is struggling to make headway here.” “The commercial success of plant-based products are pushing parts of the meat and dairy industry to push for more restrictive marketing measures to ring fence their profits. However, there are meat companies that are also embracing plant-based foods too and seeing profit as a consequence.” Overall, she believes that restrictions, such as the ruling against Oatly’s use of the term ‘milk,’ will not stifle the industry, adding that consumers will continue to purchase plant-based milk. “The brands are well-established and very recognisable,” she commented. “The EU Smart Protein Project found that most people in Europe are now reducing their meat consumption, for example. A recent study by ProVeg found that plant-based meat and milk alternatives have similar, if not better, nutrient profiles than their animal-based counterparts. So with these advances, we expect the market to continue to thrive.”

Italian food-tech KelpEat has introduced a new high-protein seaweed snack, made with Solar Foods’ microbial Solein protein. The seaweed cracker products are crafted with EU-farmed dried kelp alongside the Solein protein, enabling a protein content of over 35% with a complete amino acid profile. According to the two companies, the Solein and kelp naturally complement each other in terms of taste and nutition. The snack also contains vitamins B12 and B9, minerals and antioxidants, such as calcium and magnesium. Solein is cultivated using air and electricity as its primary resources, through Finnish food-tech company Solar Foods’ proprietary fermentation process. The ingredient contains 75% protein content, dietary fibre, fats and minerals, and is also non-GMO, vegan and free from dairy, gluten and soya. Seaweed specialist KelpEat presented the new product at the Pitti Taste food fair in Florence, Italy, from 8-10 February 2025. It now plans to introduce the product to consumers in the US market, a primary global market for high-protein products. Luca Cerruti, CEO of KelpEat, said: “Using Solein enables us to create a truly disruptive innovation – one that delivers complete nutrition, environmental responsibility and a bold step towards food sovereignty”. He added: “Combined with Solein, whose production is independent of land use, weather or climate conditions, the crackers represent a radical sustainability statement, ushering in a new era of climate-positive foods and setting a new benchmark for sustainable food solutions”. Solein has received novel food approval in Singapore and self-affirmed GRAS (Generally Recognized As Safe) status in the US. The company expects to receive EU Novel Food approval in 2026. Juan Manuel Benítez-García, chief commercial officer at Solar Foods, commented: “The product introduced by KelpEat is a perfect example of how Solein can perform exceptionally well in real-world applications in high-protein products and in the healthy snacking segment”. “Solein fits seamlessly into existing consumer product categories, adding protein and other nutrients while minimising the environmental impact without losing the tastes people are accustomed to.” He added that Solein “excels” in the health and performance segment, as well as nutrient-dense products specifically designed for consumers with dietary needs related to health issues like diabetes or weight management.

Alt-protein start-up Brevel has signed an agreement with fellow Israeli company The Central Bottling Company (CBC Group), to develop functional beverages and dairy alternatives containing microalgae protein and oils. Under a long-term purchase agreement spanning ten years, Brevel will supply CBC with its algae-drived raw ingredients, including extracted protein, functional oils and antioxidants. Brevel’s proprietary technology is centred around an innovative process that combines light with sugar fermentation in indoor bioreactors. The approach enables the efficient production of nutrient-rich microalgae in large quantities without the need for genetic modification. Microalgae’s natural component of nutrients includes protein, lipids, fibre and bioactive antioxidants derived from photosynthesis. Fermentation is responsible for producing microalgae at very high yields and affordable costs, however the process is traditionally limited to dark environments. Through Brevel’s technology, a white, neutral tasting powder is developed, consisting of 60-70% microalgae protein concentrate. The powder can be seamlessly integrated into a broad range of meat and dairy alternatives to enhance nutritional profile. Additionally, it has functional properties that allow it to replicate the textures, flavours and behaviour of animal proteins. CBC Group is Israel’s largest beverage company and the national franchiser of global brands including Coca-Cola, Carlsberg and Muller alongside major domestic juice and dairy brands. CBC also has a strong presence in Eastern Europe and South Africa/MENA region. As part of the partnership, CBC invested in Brevel in the start-up’s latest seed funding round, which raised nearly $20 million. Yonatan Golan, Brevel’s co-founder and CEO, said: “We feel extremely fortunate to collaborate with, and enjoy the support of, such a major force in the beverage arena, not only in Israel but also internationally. This co-venture will be instrumental in keeping Brevel at the forefront of developments in food-tech and climate-tech.” Golan added that Brevel’s first commercial pilot plant, inaugurated in Southern Israel in June 2024, is primed to meet the first wave of the two companies’ joint development goals. The facility has the capacity to produce hundreds of tons of microalgae protein powder annually. Lihi Rothschild, head of innovation for CBC Group, said: “As we pursue our strategy of continuous innovation to deliver superior products that respond to evolving trends and customer demands, partnering with Brevel is a natural fit. The company’s groundbreaking approach gives us the opportunity to explore new categories and solutions and opens new doors in terms of the range of exciting consumer applications we can offer.”

Beyond Meat has expanded its Beyond Steak line with the launch of two new pre-seasoned steak tips products in the US. The new products are available in two flavours, Chimichurri and Korean BBQ-Style. They are designed to deliver the juicy and tender bite of seared steak tips in a pre-seasoned format for added convenience. They contain 20g of plant-based protein and just 1g of saturated fat per serving, with no cholesterol. The products also meet the criteria of the American Heart Association’s Heart-Check Program, the Better Choices for Life Program of the American Diabetes Association, and are Non-GMO Project verified. Drew Lufkin, senior vice president of sales at Beyond Meat, said: “The original Beyond Steak was a game-changing product, which has been praised for its tender bite, juiciness and flavour. It is one of the top selling plant-based meat products on the market.” He added: “For those who enjoy the meaty taste and texture of steak but wish to cut down on saturated fat and cholesterol in their diet, we are thrilled to introduce two new delicious, convenient and heart-healthy varieties of Beyond Steak.” The launch follows Beyond’s revamp of its Beyond Burger, Beyond Beef and Beyond Sausage to its ‘Beyond IV’ recipe, now made with avocado oil. The company also recently introduced the Beyond Sun Sausage line, made from ‘wholesome’ ingredients in line with rising demand for clean label options. Beyond Steak Chimichurri and Beyond Steak Korean BBQ-Style are now available in the freezer aisle at Sprouts Farmers Market stores across the US.

Butter is an ingredient long revered for its versatility and indulgence, elevating an array of dishes across both sweet and savoury food categories. Now, thanks to advancements in the alternative fats category, dairy-free substitutes for this classic staple are churning up interest. Producers are working to perfect their plant-based butters and spreads for every culinary occasion. We take a look. There are numerous ways for butter to be enjoyed across the culinary world – as a cooking aid, for frying, sautéing and coating; as a functional ingredient in baked goods, sauces and more; or simply enjoyed as a condiment in its own right, spread across bread, pastries and beyond. While previous generations of plant-based butters may have lacked the traditional dairy product’s rich and creamy qualities, efforts have been made to bring improved iterations to the forefront, some designed to fulfil specific use cases such as baking while others promise original butter’s adaptability across applications. Itai Cohen, co-founder and CEO of Israeli alt-fat start-up Gavan Technologies, said: “The alt-fat and plant-based butters category is poised for substantial growth, driven by evolving consumer preferences. Taste, reduced saturated fat, clean labels and price are all driving forces for companies to use more plant-based fat in their products, as long as the consumer’s sensory experience [needs are] met.” Rethinking fats New alt-fat solutions like Gavan’s can provide the building blocks for next-generation plant-based butters – while traditional butter is churned up and formed from the animal-derived fat found in cow’s milk, food-tech start-ups are turning their attention to plant-sourced fats that can mimic animal fats’ behaviours. Gavan raised $8 million in a Series A funding round in December 2024, to support the commercialisation of its Fatrix ingredient – an animal fat alternative that manufacturers can use to replace butter in formulations. This includes serving as a replacement for butter in bakery applications, replicating butter’s functional properties as an ingredient, and contributing to the formulation of dairy alternative products like cream, desserts, spreadable cheeses and plant-based butter alternatives. Fatrix is made from plant protein isolate, vegetable oil and water, formulated into a high-performance gel. “Gavan’s proprietary technology focuses on extracting and processing plant-based ingredients in their natural form through innovative methods that preserve their inherent functional properties,” Cohen explained. “Our unique extraction and formulation process maintains the structural integrity of ingredients, creating a stable emulsion that mimics the performance of animal fats in various applications. This cutting-edge technology seamlessly combines sustainability, simple ingredients, reduced saturated fat and sensory excellence to address modern food production challenges.” The ingredient is said to provide the creaminess, mouthfeel and performance of traditional butter while reducing saturated fat content by 80% and calorie content by 30%, offering a better-for-you alternative without sacrificing quality or sensory appeal. Additionally, it supports clean label formulations, with no artificial additives or allergens. Also innovating to offer a butter alternative for bakery applications – with a particular focus on pastry – is Be Better My Friend, based in the Netherlands. Joost Lindeman, the company’s co-founder and director, said that Be Better My Friend’s plant-based butter product was established to guide chefs toward “plant-based pastry mastery,” where existing alternatives did not meet professional standards. “Be Better plant butter is pure, clean and neutral – designed to enhance, not overpower,” Lindeman said. “Unlike dairy butter, which can mask delicate flavours, our plant butter respects and elevates the true essence of ingredients like fine chocolates and fruits.” The ingredient serves as a 1:1 butter replacement, free from cholesterol and common allergens, while also reducing carbon emissions by 82% and water usage by 88% compared to dairy butter. “Pastry is chemistry, and butter is its backbone,” added Lindeman. “It needs to work across a wide variety of ingredients, processes and techniques – from croissants to cakes.” © Be Better My Friend “Co-founded by award-winning pastry chef Marike van Beurden, our butter reflects a chef’s understanding of precision and excellence. It has been tested and optimised to ensure stability and performance across the most demanding techniques, offering unmatched versatility for chefs.” Be Better My Friend blends plant-based fats like shea butter, organic coconut and organic sunflower oil to create its solution, which replicates the melting point, stability and mouthfeel of dairy butter while being free from hydrogenated fats, palm oil, GMOs and artificial additives. Lindeman continued: “Pastry’s reliance on butter has remained unchanged for centuries. Our mission is to educate and empower chefs, proving that Be Better performs just like traditional butter and that you don’t need animals to create pastry.” He emphasised that Be Better is not a margarine but a “next-gen butter solution,” designed to easily integrate into traditional baking recipes and methods. In the US, California-headquartered Savor is taking a unique approach: creating a novel non-dairy butter that is claimed to perform just like its traditional dairy counterpart, made from carbon dioxide and hydrogen through a thermomechanical process. © Savor Kathleen Alexander, co-founder and CEO of Savor, told The Plant Base : “Agriculture has allowed us to thrive for thousands of years, but the cost of our food system is staggering…Savor envisions a world where commodity farming for delicious fats is no longer required.” According to Alexander, the company’s thermomechanical method for producing fatty acids is “far more scalable” than conventional plant- and animal-based agriculture or newer fermentation-derived techniques. This approach enables Savor to craft “deliciously rich” ingredients that can reach price parity with major conventional fats more quickly than other non-traditional methods. “In addition to our forthcoming first product, butter, we have developed multiple prototypes that replicate the functional properties of products beyond milk fat – including cocoa butter, lard, beef tallow and liquid vegetable oils," Alexander enthused. “Each functionality can be achieved by tuning the composition, using different carbon sources.” Through Savor’s process, fatty acids are created from scratch by combining primordial elements like hydrogen and oxygen from water, and carbon from gases like CO2 or methane, under high temperatures and pressure. “These fatty acids are then assembled to produce high-quality medium- and long-chain triglyceride (MLCT) products that can replace conventional fats in a variety of food and CPG applications,” Alexander continued, adding that the start-up’s process can generate a “near-infinite” stable supply of non-allergenic, customisable fat formulations tailored for various applications and nutritional needs. According to the company, its method can provide a 70% carbon reduction opportunity. “Since fats and oils contribute 7% of global greenhouse gas emissions, comparable to emissions from all cars on the road, sustainable and high-performing swaps like Savor’s can significantly reduce this sector’s environmental impact,” she added. “Savor’s is the only technology with the potential to replace palm oil with a very low-carbon equivalent within the next decade…While our current production capacity is quite limited, the opening of our new facility in Illinois will grow our production capacity to yearly metric tons in 2025.” Savor is partnering with chefs to launch its non-dairy butter product early this year, with additional production focused on joint development agreements and partnerships. Last year, the company was selected to compete in an innovation challenge powered by industry giant Flora Food Group (formerly named Upfield), the creator of globally successful plant-based butter brands such as Violife and Flora. “Consistently produced, high-quality ingredients like those made by Savor can help future-proof this sector for generations to come,” Alexander pointed out. “But this can only happen if the ingredients being developed today are embraced by the culinary community, the food industry and consumers in the future.” © Savor Meeting consumer needs Just as chefs and manufacturers in the bakery sector and beyond are adopting plant-based butter alternative ingredients, many consumers are now turning to plant-based butter and spread products in the supermarkets. The shift is driven by factors such as environmental and animal welfare concerns, as well as allergies. Brands, from smaller start-ups to large multinational companies, continue to strive to meet this growing demand. Flora Food Group removed the buttermilk from its ‘Buttery’ product in 2023, making its range fully plant-based again. The company also refreshed all its spreads, aligning them with the same branding used for its Plant B+tter line to better reflect their natural, plant-based status. More recently, dairy cooperative Arla Foods released a plant-based version of its popular Lurpak butter last summer, aiming to meet evolving consumer preferences and new consumption habits. Lurpak Plant Based is made from rapeseed, coconut and shea oil, as well as water, oat, culture, salt, carrot concentrate and lemon concentrate. Speaking to The Plant Base, Elena Marchenko, vice president at Arla Foods and head of Lurpak, emphasised that dairy “is and always will be at the core of our business” – but acknowledged that many consumers are now showing interest in plant-based, and Arla wanted to offer a high-quality product that can meet the needs of consumers regardless of whether they want dairy. “The development phase [for Lurpak Plant Based] started back in 2020,” Marchenko said. “We have spent a lot of time developing this product to achieve a product that offers all the great taste and quality you would expect from Lurpak, but in a plant-based spread.” While Marchenko observed that growth in the plant-based category has slowed more than anticipated after its peak in previous years, she suggested this could be due to the taste and texture compromises seen in many products. This is an issue that Lurpak was determined to address by leveraging its expertise in dairy. Innovation in flavoured butter products, a trend that has been gaining traction in the traditional butters category, has also increased in the plant-based sector over the last year. Savoury offerings like Flora’s Smoked Garlic Plant B+tter, launched in September 2024, can be used to enhance recipes such as garlic mushrooms or pasta dishes. And Miyoko’s Creamery, a US-based alt-dairy brand, has extended its oat milk butter range with a savoury Garlic Parm flavour and a sweet Cinnamon Brown Sugar flavour, both introduced last summer. Stuart Kronauge, CEO of Miyoko’s Creamery, said: “Miyoko’s Creamery is leading innovation by crafting plant-based butters and spreads with high-quality, organic ingredients and bold and unique flavours”. “Our Garlic Parm and Cinnamon Brown Sugar oat milk butters were inspired by consumer demand for more versatile and flavourful dairy-free butter alternatives, as well as by the ever growing popularity of oat milk.” She added that Miyoko’s endeavours to create products that appeal to a broad audience – not just those who are vegan, plant-based or dairy-free. To achieve this, the brand selected flavours based on research that indicated they would suit a variety of tastes and meal occasions, both savoury and sweet. “We’re seeing the rise of indulgent and functional flavours, an emphasis on sustainability and even more demand for allergen-friendly options. These trends have directly influenced Miyoko’s product development, pushing us to create innovative new products that check all these boxes – like our new oat milk butters.” The brand’s use of oats and cashews in its butters and spreads lends to their creamy texture, as well as appealing to consumers looking for sustainable alternatives outside of almond or soy choices, which are common allergens. “We also use traditional creamery methods to craft our products, which means that our butters actually brown like traditional dairy-based options,” Kronauge highlighted. “The biggest challenge in crafting plant-based butters and spreads lies in achieving the desired texture and taste that mimics traditional dairy products, because that is ultimately what consumers are looking for. They want their dairy-free options to be familiar. At Miyoko’s, we’ve been able to overcome this using these traditional creamery methods that enhance flavour and consistency.” In the future, Kronauge expects to see plant-based butters and spreads continue to evolve toward bolder flavour innovation, more recognisable and diverse ingredient profiles, and improved functionality. As Be Better My Friend’s Lindeman pointed out, the future “is not about plant-based vs dairy” – he believes as more chefs continue to embrace plant butter solutions like Be Better, these will integrate seamlessly into their craft. “Over time, labels like ‘vegan’ or ‘plant-based’ will fade to the background as we already see happening in cities like London and Amsterdam, leaving only quality, trust and sustainability,” he concluded.