Schouten Europe has developed a new plant-based sausage using an innovative replacement for animal fat, claimed to deliver ‘unique juiciness’. The Dutch alt-meat manufacturer said its new sausage delivers a ‘firm bite’ as well as the rich mouthfeel and flavour associated with traditional sausages. It is made using proteins from wheat, soya and potato, as well as an innovative fat replacer that Schouten’s R&D manager, Ruben Molenaar, says enabled a “major improvement” compared to its predecessor in the company’s range. The sausage offers a source of fibre and is also low in saturated fats. Additionally, it is also distinguished by its plant-based casing. “This delivers an authentic sausage experience,” explained Molenaar. “Traditional sausages use an animal intestine as a casing, but we can now offer this in a fully plant-based way.” The new plant-based sausage will be showcased and available for tasting at Anuga in Cologne, Germany, taking place from 4-8 October. Samples of a 50g version will be available, with 80g and 90g sausages produced upon request. Molenaar said: “The meat alternatives category is still relatively young, and we constantly explore ways to create better and healthier products”. The sausage will be available through retail, out-of-home and food industry channels.

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years. Reports by non-profit think tank the Good Food Institute (GFI) Europe have found that 798 academic research papers examining these topics were published in 2024, up 282% compared to 2020. Public funding for the field also expanded from just over €80 million in 2020 to reach a record €320 million last year – a 296% increase. This acceleration means research and innovation funding has grown by an average of 44% per year, and scientific publications have increased by 30% per year in the first half of this decade. Germany has led Europe with 368 publications, followed closely by the Netherlands (363) and UK (349). Denmark published the highest number of papers per million inhabitants, followed by Ireland and Finland.   New funding The UK funded more research than any other country, having invested €127 million since 2020. This included establishing a series of alt-protein research centres, such as the £15 million National Alternative Protein Innovation Centre. Denmark closely followed at €126 million, largely due to a 2021 announcement to advance the development of plant-based foods. The Netherlands came third at €77 million, including €60 million of public funding announced in 2022 to help build a network of university-based cultivated meat and precision fermentation researchers working with businesses. The European Commission is the region’s largest funder, having invested €308 million since 2020. Most of this has come from the EU’s Horizon Europe research programme, but the European Innovation Council (EIC), which aims to identify and scale up new technologies, has stepped up alt-protein funding in recent years. The reports also revealed new sources of funding are opening up for alt-protein researchers. Investment has come from more than 67 independent bodies, representing 22 countries across Europe, as well as global funders – 12 of which made their first investment in 2024. While western European countries are currently dominating, analysis predicts an increase in scientific output from central and eastern European countries. Estonia and Poland were the sixth and seventh-highest investors per capita in Europe over the last five years, with most of this funding awarded in 2024.   Fermentation growth and industry roadblocks Since 2020, most of Europe’s research funding has gone toward developing plant-based foods at €441 million. However, research into foods produced by modern fermentation methods – such as precision fermentation – was the highest funded area last year, receiving more than €100 million. Funding for fermentation research has also grown fastest year-on-year at 77%, compared to 27% for plant-based foods. The analysis found that many of the technical roadblocks preventing alt-proteins from competing with traditional meat are being overlooked. A broad range of these remain underfunded, GFI noted – including improving plant-based meat’s taste and texture, and designing the fermenters needed to scale up cell-based meat and precision fermentation production. David Hunt, senior research support manager at GFI Europe, said: “This analysis paints a picture of a sector on the rise – with a rapid increase in both public funding and publications across Europe. With most of these investments having been made in the last three years, we can expect to see researchers publish an even greater volume of innovative findings in the near future.” He added: “Europe is home to some of the world’s best universities, and the region’s scientists are well-placed to tackle the challenges preventing these sustainable foods from coming to the market. To make sure the region becomes a global leader in this field, governments and funding bodies need to provide dedicated funding into overlooked areas.”

UK food-tech company Clean Food Group (CFG) has acquired the assets of algal oil producer Algal Omega 3 out of administration, including a 1 million-litre capacity fermentation facility. CFG, a producer of sustainable alternatives to tropical oils, said the acquisition will position it as the ‘world’s largest’ manufacturer of yeast fermentation-derived oils and fats. The transaction follows Algal Omega 3’s appointment of administrators from Interpath Advisory earlier this year after struggling with rising production costs and increased competition in the international market, leaving the business unable to retain key contracts. The deal includes a 12-acre site in Knowsley, Liverpool city region, equipped with extensive R&D facilities and offering significant expansion opportunities for the group. CFG confirmed it has already validated commercial-scale production at the site, manufacturing two tons of oil in a recent fermentation run. This materially de-risks the acquisition, CFG said, proving its ability to scale in existing facilities without costly new-build infrastructure. The acquisition will enable CFG to significantly reduce the capex required to supply sustainable oils and fats at competitive price points to agricultural equivalents across the food, cosmetics and pet food markets. Bill Thurston, former managing director of Dawn Foods, CSM Bakery and CFG NED, has been appointed managing director of the Knowsley facility. His extensive oils and fats experience includes leading the acquisition of Unilever’s edible oils and fats business as CEO of CSM. Thurston will lead a senior manufacturing team on-site to oversee operations and integration with immediate effect. Alex Neves, CEO of CFG, said: “With this acquisition, we have fast-tracked our route to market, leapfrogging the traditional, capital-intensive path from pilot to demo to new build commercial plant – which can take years and cost upwards of $100 million”. He added: “With commercial-scale validation already established at our new Knowsley facility, Clean Food Group is ready to capitalise on the $20 billion market opportunity ahead, and to advance its planned Series A funding round, now expected for H1 2026”.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories. The Series B funding round, which brings the company’s total funding to more than €40 million, was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with additional backing from Brabantse Ontwikkelings Maatschappij (BOM), Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment, Grey Silo Ventures (the CVC of Cereal Docks Group), Oost NL and Royal Cosun. Revyve produces yeast proteins that replicate the performance of eggs in applications such as bakery, sauces, meat alternatives and plant-based dairy. The ingredients are marketed as natural, sustainable and cost-competitive, helping food manufacturers respond to challenges including volatile egg prices, consumer scrutiny of ultra-processed foods and industry-wide pressure to reduce carbon footprints. Cedric Verstraeten, CEO of Revyve, said: “Food manufacturers are cutting back on eggs to offset increasing prices and reach sustainability targets, but replicating their unique functionality is crucial to maintaining the texture and mouthfeel consumers are used to". "This is exactly where our Yeast Proteins come in, providing an affordable and clean label solution for egg replacement or egg reduction. This funding round marks a tipping point for us: allowing us to modularly scale production and branch out to more food categories and serve our sustainable solutions to larger customers worldwide.” The company commissioned its first commercial-scale facility in Dinteloord, the Netherlands, in 2024 . The site, which is already operating at capacity for several customers, has demonstrated Revyve’s ability to produce industrial volumes. The new investment will enable the company to expand output to more than 1,600 tons per year. Hanna Zwietering, senior investment manager at ABN AMRO, commented: “We are excited to partner with Revyve as they pioneer pressing sustainable alternatives to traditional egg ingredients. Its solution addresses a critical need in the food transition: scalable ingredients with a low environmental footprint and compelling economics for food manufacturers." "We believe this combination of commercial viability and measurable sustainable benefits makes Revyve uniquely positioned to grow into a global leader. We look forward to supporting their journey." Lisette Kersting-van der Boog, senior investment manager of Invest-NL, added: “With their functional egg-replacement ingredients, Revyve can play a major role in accelerating the global protein transition and fostering circular solutions that reduce pressure on land, water and animals. We are proud to invest in this Dutch company, which strengthens the country’s innovative power with a pioneering technology that has the potential to transform food production worldwide.” Revyve is currently supplying customers across Europe, North America, Mexico and Australia. The company will showcase new applications and partnerships later this year at Anuga in Cologne and Food Ingredients Europe in Paris.

UK plant-based food company Vegan Food Group (VFG) has confirmed the departure of its chief executive, Dave Sparrow, as well as its chief financial officer Phil Eden. The company’s chairman, Matthew Glover, confirmed that Sparrow has stepped down as group CEO by mutual agreement following nearly five years of leadership, though did not disclose further details about the reason for his departure. Glover, who is also the co-founder of Veganuary and managing director of the plant-based investment fund Veg Capital, said that Sparrow will continue to support VFG in an advisory role to ensure a smooth transition. “We are extremely grateful for Dave’s contributions, from navigating the company’s expansion to steering product innovation across our brands,” Glover added. Sparrow was previously CEO of VFC Foods, which became a broader entity, Vegan Food Group , in January 2024 following its acquisitions of Meatless Farm and Clive’s Purely Plants in 2023. This saw Sparrow become chief executive of the wider group. VFC still operates as a plant-based chicken brand within VFG’s portfolio. VFG’s CFO Phil Eden has also departed the company to pursue new professional opportunities, Glover confirmed in a statement. “His tenure as CFO contributed greatly to our financial operations, and we wish him continued success,” said Glover, adding that Richard Coggon will continue to lead VFG’s operations as managing director.

British plant-based food brand This has teamed up with German food start-up Omami to launch This is Omami Chickpea Tofu in the UK, rolling out from today (24 September). The NPD is described as a first for UK supermarkets, offering a fresh twist on traditional tofu, which is made from soy beans. Bringing ‘a whole new identity to the tofu category,’ the product is made from more than 70% chickpeas, offering a medium-firm texture described as ‘crispy on the outside, creamy on the inside’. Omami, headquartered in Berlin, launched its chickpea-based tofu in Germany last year. Now, This has partnered with the brand to bring the product to the UK, combining both companies’ shared expertise in plant-based innovation. The product is launching in two pre-seasoned flavours, Lightly Seasoned and Chilli Spiced. Both are available in Sainsbury’s and Ocado from today, in Tesco from 6 October, and Lightly Seasoned in Waitrose from 15 October. They are priced at £2.95 per 200g block. The Lightly Seasoned variety is subtly marinated with salt and black pepper to deliver a versatile and lightly flavoured option, while the Chilli Spiced block is flavoured with a spicy chilli marinade that can add a kick of heat ideally suited to Asian and Mexican-inspired meals. The tofu is ready to cook straight from the pack without the need for pressing or extra seasoning. Both varieties are naturally low in saturated fat and contain 14-15g of protein per 100g. Mark Cuddigan, CEO of This, said: “This is going to be the best tofu on the market, game-changing taste and next-level texture,” adding that he believes the product will “change the way people think about tofu”. Omami’s CEO, Christina Hammerschmid, commented: “We're thrilled about this partnership with This. It's a perfect match of two innovative companies that share the same vision – revolutionising the plant-based market by creating products that truly excite consumers with exceptional taste and nutrition.” The product is the latest in a series of more ‘natural,’ veg-led innovations launched by This, which is well-known for its plant-based meat products, in 2025. Earlier in the year, This introduced its This Is Super Superfood range to supermarket shelves, taking a veg-forward, non-meat-mimicking approach and made from wholesome ingredients like shiitake mushrooms, flaxseed, pumpkin, spinach and fava beans. It has since expanded the range with new Super Veg Protein Bites and Super Superfood Breaded Pieces, alongside adding a new This Isn’t Beef Pastrami product to its core meat alternatives range – which the brand has confirmed it will continue to innovate in alongside its more veg-led options, aiming to deliver a more diverse range that caters to different consumers’ preferences.

Furniture maker IKEA has added a new Falafel Balls option to its restaurant menus in the US, aligning with a broader shift toward more veg-forward options. The retailer’s most famous food offering is its classic Swedish Meatballs dish, however in recent years it has made efforts to diversify its portfolio to include more plant-based options. It launched a meat-like, pea protein-based vegan alternative in 2020, named Plant Balls, now available across Europe, North America, the Middle East and Asia-Pacific. Now, aligning with current industry trends toward more plant-rich and ‘natural’ meat-free options, IKEA has added Falafel Balls to its well-known range of ‘round foods’. The balls are crispy on the outside with a filling made from chickpeas, courgette, onions and spices. They will initially be introduced at IKEA’s restaurants in the US, served with couscous, aioli and a slice of lemon. Daniel Yngvesson, global food designer at IKEA, said: “Following the many different meatball variations introduced over the years, once we started testing recipes, we felt the falafel would be the perfect addition to the menu”. He added: “The falafel has become a staple in Swedish food culture over the years, and the aromatic and nutty flavour is a beloved favourite all over the world. It’s also an exciting new flavour profile for IKEA.” The Falafel Balls will be introduced at IKEA US restaurants early 2026.

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis. The study, conducted by systems-change company Systemiq with support from the Good Food Institute (GFI) Europe, modelled several scenarios to assess the potential impact of next-generation fermentation on the food and drink sector. Fermentation has long been a staple of food production, but companies and researchers are now adapting the process to create animal-free proteins, fats and other ingredients. These can replicate the taste and texture of meat and dairy, as well as produce alternatives to palm oil, chocolate and cotton. Systemiq estimated that under current policies the UK fermentation market could reach £2.4 billion by 2050. More ambitious interventions, such as increased research and infrastructure investment, could raise this to £5.9 billion – comparable to the size of the UK beer manufacturing industry. Factoring in equipment, raw materials and exports, the overall market value could rise to £8.2 billion, with up to £2.4 billion in exports. The research suggested that under the most ambitious scenario, fermentation could contribute £9.8 billion annually to the economy by 2050. Around a third of this growth would come from precision fermentation ingredients such as animal-free dairy and egg proteins. The findings come as the Food Standards Agency (FSA) launches a one-year Innovation Research Programme to build regulatory expertise in new food production methods, particularly precision fermentation. Backed by £1.4 million from the Department for Science, Innovation and Technology’s Regulatory Innovation Office, the programme aims to support regulatory readiness and provide businesses with clearer approval pathways. The UK government has also invested in academic research hubs including Imperial College London’s Microbial Food Hub and the National Alternative Protein Innovation Centre (NAPIC) at the University of Leeds. Rupert Simons, partner at Systemiq, said: “We see huge potential for the UK to become a global leader in fermentation for food, and hope our research plays a part in making that a reality with regulators and investors.”  Linus Pardoe, senior UK policy manager at GFI Europe, added: “Fermentation is an ancient technology being reimagined to tackle the modern-day challenges facing our food system. These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food. “The FSA’s new programme is an important step, helping bring new fermentation-made products to market that meet the UK’s gold standard safety regulations, but the government and industry need to invest in order to unlock this full potential.”

The Protein Brewery, a Dutch start-up innovating in fungi-based ingredients, has successfully closed a €30 million Series B funding round. The funding will strengthen the company’s commercial presence and advance its innovation platform, including its proprietary mycoprotein ingredient Fermotein. The food-tech start-up, based in Breda, the Netherlands, aims to expand its production capacity to serve food manufacturers around the world. New investors Invest-NL and the Brabant Development Agency joined the round, alongside existing investors Novo Holdings, Unovis Asset Management and Madeli. Following its Series A round four years ago, The Protein Brewery has been preparing for the commercialisation of Fermotein at scale. In particular, the funding will strengthen sales and application expertise to ensure Fermotein meets the needs of global manufacturers and support its commercialisation in the US and Europe. The company’s facility in Mijkenbroek will also benefit from expanded capabilities thanks to the funding, aiming to prepare for large-scale production and the creation of new innovation possibilities in nutrition and product applications. © The Protein Brewery Fermotein is a high-protein, high-fibre ingredient made from The Protein Brewery’s proprietary fungal strain, exclusively leveraged for mycoprotein. Thanks to its neutral taste and odourless nature, it is designed for easy integration into a range of product applications including baked goods, snacks, dairy alternatives, and nutritional products like protein bars, shakes and meal replacement drinks. The ingredient is designed for versatility and scalability – the company said Fermotein’s production is ‘significantly less’ capital-intensive than many other alternative proteins, allowing for more cost-efficient scaling and tackling common industry hurdles. Thanks to the solution’s blend of high-quality protein and essential fibres, the start-up is also exploring its role in satiety and metabolic health, particularly GLP-1 pathways. Thijs Bosch, CEO of The Protein Brewery, said: “The Protein Brewery is ready to lead the protein and fibre transition. We are now entering a defining moment: all building blocks of operation are in place, and we are ready to accelerate.” The Protein Brewery is launching Fermotein with several US customers in the coming months, and is also expanding its business in Singapore. The commercial team is also preparing for UK and EU market launch, which will follow once the regulatory approvals are in place. Bosch concluded: “We see this as a defining moment – not just for The Protein Brewery, but for the next generation of the food ecosystem. The future of protein is about quality, nutrition and sustainability, and this funding ensures we will play a key role in that future.” Top image: © The Protein Brewery

UK-based dairy-free dessert brand The Coconut Collab has unveiled its latest innovation: Pistachio Pots. This latest addition joins the existing Choc Pots and White Choc Pots, catering to the growing consumer demand for unique, plant-based indulgences. Available now at Morrisons and Ocado, with additional retail launches scheduled for October, the Pistachio Pots reflect current market trends, particularly the rising popularity of pistachio flavours and influences from Dubai’s dessert scene. Each pot contains only 118 calories, aligning with health-conscious consumer preferences while still delivering a rich and satisfying taste experience. James Averdieck, founder of The Coconut Collab, said: “Over the past decade, our little ganache pots have gained cult status with UK shoppers. The new pistachio launch is a perfect example of trend-led innovation – the right product at the right time.” This sentiment is supported by recent market data, which indicates that The Coconut Collab is the among the only dairy-free dessert brands currently experiencing growth. Pistachio Pots, like all products from The Coconut Collab, are plant-based, gluten-free and crafted without palm oil, artificial colours or sweeteners, appealing to a broad audience of health-conscious and environmentally aware consumers. The brand's commitment to quality and sustainability has helped it carve out a significant niche in the competitive dessert market. Founded in 2014 by Averdieck, who also established the renowned Gü brand, The Coconut Collab has quickly become a favourite among both consumers and chefs alike, with its products featured in popular dining establishments such as Megan’s and Coco di Mama. With a retail price of £2.95 for a pack of four 45g pots, the Pistachio Pots are positioned to attract both existing fans and new customers looking for delicious, guilt-free dessert options.

Vegetable-led pasta brand Sunny & Luna has added a brand-new pumpkin gnocchi product to its range, debuting at Sainsbury’s stores across the UK. Made with pumpkin and cauliflower, the gnocchi contains 50% vegetables and aims to provide a nourishing twist on Italian comfort food that counts as one of British consumers’ five daily fruit and veg portions. It joins the brand’s existing cauliflower gnocchi (made with fresh cauliflower) and spinach gnocchi (made with fresh spinach and cauliflower) in the chilled fresh pasta aisle at Sainsbury’s this month, marking the brand’s first major supermarket listing. Guilia Berretti, founder of Sunny & Luna, said: “Growing up making pasta with my grandmother in Milan ignited my love for Italian food. Later, as a fashion model, I saw how carb-heavy foods like pasta were often demonised, especially among young women.” She added: “Sunny & Luna was born to change that – to give people the Italian comfort food they love, with the nutrition they need to thrive. Getting that into millions of homes every week is a huge moment for our mission.” The brand’s products are made in Italy using authentic Italian recipes and contain no preservatives or other artificial additives. Other products available in the range include a tagliatelle made from lentils, chickpeas and peas. In addition to the Sainsbury’s listing for the three chilled products, the brand’s broader range is available at Ocado, Whole Foods, Planet Organic, Zapp and independent delis and grocers across the UK.

Dutch start-up Time-Travelling Milkman (TTM) has secured €2 million in Pre-Series A funding to accelerate the commercialisation of its Oleocream solution – an ingredient designed to enhance creaminess in plant-based and hybrid dairy products. The food-tech company, founded in 2020 and based in Wageningen, has received backing from Sparkalis – the venture arm of Puratos – to support global expansion in premium bakery and patisserie categories, and Evercurious, a venture capital fund backing European early-stage deep-tech start-ups. The round also includes follow-on funding from Oost, a long-standing shareholder and regional development agency in the Netherlands. With production scaled to 1,000 tonnes per year, TTM will use the capital to scale the commercial roll-out of Oleocream in the dairy and dairy alternatives market. With commercial trials underway and new product launches expected in the coming months, TTM hopes to ‘redefine creaminess’ in dairy and plant-based categories across Europe. Oleocream is a clean label, allergen-free ingredient that is rich in unsaturated fats and highly compatible with high-heat processes, fermentation and low acidity applications. TTM describes it as a ‘breakthrough’ solution, designed to tackle three challenges for the alt-dairy and dairy categories: rising prices, ecological disruption and the ‘underwhelming’ taste experience of many plant-based alternatives. According to the start-up, Oleocream can deliver creaminess at a fraction of the cost of dairy fat and lowers product emissions by more than 80%. It is made using a patented process that converts European sunflower seeds into functional ingredients. Its development was propelled by rising consumer demand for healthier and less processed foods, as well as increasing pressure to transition away from tropical fats and toward more sustainable alternatives. It also aims to support the emergence of hybrid dairy, which combine plant-based ingredients with traditional dairy, as a fast-growing category. TTM said consumers will soon enjoy Oleocream in products such as breakfast spreads, desserts and cream cheeses that feature shorter, cleaner and healthier ingredients lists. Dimitris Karefyllakis, co-founder and managing director of TTM, said: “We’re seizing a rare opportunity in a sector where both investments and sales have stalled. “After years of optimization and scaling, we’re ready to deliver Oleocream at commercial volumes efficiently, consistently and affordably.” Top image: © Time-Travelling Milkman