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Category: Future Foods

  • UK Government Publishes First Safety Guidance for Cultivated Meat Approvals

    4 Mins Read

    The UK’s Food Standards Agency has published the first of several pieces of guidance for cultivated meat regulation, born out of its ongoing regulatory sandbox.

    The UK is finally breaking away from EU-era regulations on novel foods, with the government publishing two pieces of safety guidance to advance its cultivated meat industry.

    The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have been working with several industry members since February as part of a sandbox programme to overhaul the regulatory framework surrounding these foods.

    Now, the first results of this collaboration are here, with two publications providing guidance on the classification, hazard analysis, and allergenicity and nutritional requirements for cultivated meat applications.

    It marks a shift away from the EU’s novel food regulations, which the UK still followed post-Brexit. “Directly applicable EU legislation no longer applies in Great Britain,” the guidance states, though it will continue to be applicable in Northern Ireland.

    “Our new guidance provides clarity for businesses, helping them to understand and correctly demonstrate to UK food regulators how their products are safe,” said Thomas Vincent, deputy director of innovation at the FSA.

    “Specifically, this guidance ensures that companies have assessed potential allergenic risks and that they are nutritionally appropriate before they can be authorised for sale,” he added.

    What does the UK’s cultivated meat guidance cover?

    uk cultivated meat
    Courtesy: Aleph Farms

    The first piece of guidance is designed to help companies understand and correctly apply hygiene requirements when producing cultivated meat.

    It confirms that cultivated meat produced using animal cells is defined as a product of animal origin. This means businesses must apply existing food safety regulations during the manufacturing process. That said, these products don’t satisfy the legal definition of “meat”, which is defined as having edible parts of animals.

    “We do not consider a final cell-cultivated product to be an edible part of any of the animals listed in that regulation,” the FSA and FSS wrote. Other legislations that relate to animal welfare or microbiological criteria can’t be readily applied to cultivated meat either. The regulators will give further thought to this issue in the future as part of the sandbox programme.

    The guidance also outlines how cultivated meat startups can create and adhere to a Hazard Analysis and Critical Control Point (HACCP), a legal requirement that ensures all risks are identified and mitigated in the manufacturing process and the final product is safe for human consumption.

    The second guide outlines the scientific requirements for evaluating the allergenicity and nutritional credentials of cultivated meat in regulatory filings. “Applications should demonstrate that a novel food is not nutritionally disadvantageous compared to any food it may replace,” the document reads.

    Companies must provide data on the macro- and micronutrient profile of their proteins, alongside amino and fatty acid compositions, and proposed uses. The role of cultivated meat in the consumer’s diet – whether replacing meat completely, or adding cell-cultured ingredients at a low percentage to a pre-existing product – needs to be understood to evaluate its nutritional impact, the regulators said.

    “It is expected that cell-cultivated proteins will be consumed by diverse and broad populations and may include exposure of individuals to allergens that they have not previously encountered,” they wrote. “Therefore, [they] require careful assessment to understand allergenicity risks, ensuring consumer safety.”

    Cultivated meat sandbox will boost regulatory efficiency, says FSA

    fsa novel foods
    Courtesy: Ivy Farm Technologies

    The sandbox programme, which runs until February 2027, is funded by the Department of Science and Technology. The FSA describes it as a “new approach to regulation” to allow the government to support innovation by giving companies clarity on how to prove their products are safe.

    The scheme included eight startups when it began: Hoxton Farms, Roslin Technologies, Uncommon Bio (all UK), BlueNalu (US), Vow (Australia), Mosa Meat (The Netherlands), Gourmey (France), and Vital Meat (France).

    Since then, Uncommon Bio has sold off its cultivated meat business to Vow and Dutch firm Meatable, and Gourmey has acquired Vital Meat to form a new company called Parima. Though the latter remains part of the UK sandbox, its exact current makeup is unclear.

    So far, only one cultivated meat product has made it to British shelves, but it was for dogs. When it comes to human use, Aleph Farms, Ivy Farm Technologies, and Parima (through both Vital Meat and Gourmey) have filed for approval, with the latter the furthest along in the assessment process.

    The FSA said its sandbox will boost business confidence and its own efficiency in regulating cultivated meat. It used the learnings from the programme alongside expert elicitation and literature review to publish the two documents, and has outlined plans to release further guidance for these foods throughout 2026.

    “The sandbox programme is allowing us to fast-track regulatory knowledge to reduce barriers for emerging food technologies without compromising on safety standards,” said Vincent. “Consumers can be reassured that these innovative new foods will meet the same rigorous safety standards as conventional foods.”

    The post UK Government Publishes First Safety Guidance for Cultivated Meat Approvals appeared first on Green Queen.

    This post was originally published on Green Queen.

  • EU Bioeconomy Strategy to ‘Accelerate’ Approvals of Fermentation-Derived Novel Foods

    precision fermentation survey
    5 Mins Read

    In its new Bioeconomy Strategy, the EU has outlined its intention to help “advanced fermentation” startups scale up and fast-track their novel food approval pathway.

    Amid calls for it to modernise its novel food regulations, the European Union is showing some early signs of promise.

    The EU Commission has published a new Bioeconomy Strategy that lays out a 2040 vision featuring a wide deployment of bio-based products, sustainable yield improvements that boost the resilience of food and farming systems, and biorefineries and advanced fermentation facilities that turn diverse feedstocks into food and feed products.

    The strategy proposes plans to support fermentation startups with scale-up and regulatory efforts, highlighting technologies that use “innovative, high-performance microorganisms to convert carbon-sources such as sugar residues and other secondary biomass into high-value compounds”.

    “The Commission will make technical support available for SMEs scaling innovative bio-based products to accelerate authorisations while maintaining high safety standards,” the strategy states.

    “In particular, the Commission will support SMEs developing innovative products based on advanced fermentation, including for food and feed,” it adds.

    The move has been welcomed by future food advocates, but only if the EU follows up on these proposals with concrete actions that help fermentation innovators escape the valley of death between lab breakthroughs and commercialisation.

    Regulatory sandboxes and novel food approvals in focus

    eu bioeconomy strategy
    Courtesy: Onego Bio

    Many proteins derived from advanced fermentation methods, which include biomass and precision fermentation, are subject to the EU’s novel food regulations. This applies to foods that were not commonly consumed in the bloc before 1997, and thus need approval from the European Food Safety Authority (EFSA) to be sold on the market.

    The process is fraught with delays and a lack of clarity, and costs up to €250,000, causing significant financial distress for startups, which cannot sell their products and generate revenue until the EFSA completes its authorisation.

    The average time it takes for a novel food product to be approved in the EU currently is 30 months, far higher than the stipulated 18-month timeline – and this can stretch to as long as five years. For context, average timelines in Singapore, Australia and New Zealand are 12 to 24 months.

    This process presents a huge barrier for future food companies, many of which turn their attention to North America or Asia, where regulatory processes are more streamlined. The Bioeconomy Strategy aims to nip this problem in the bud.

    “There is a need to make approvals faster, clearer and simpler,” it states. “The Commission will provide guidance on how to classify new bio-based products and create a single online entry point so that companies only need to submit information once. Risk assessments will be better coordinated across EU agencies to avoid duplication and reduce waiting times.”

    It nods to the forthcoming Biotech Acts, the first of which will be published this month, which are set to simplify regulatory requirements, speed up approvals, and introduce regulatory sandboxes. These are controlled environments that let businesses, researchers and regulators design standards and guidance for new products with regulators.

    The EU Parliament has recommended the use of sandboxes to assess applications, and is developing a strategy that supports companies transitioning from the sandbox regime to full market access. This is echoed by the Ministry of Future Affairs, a new think tank comprising regulatory experts across Europe, which recently published a framework for a novel food sandbox.

    That said, according to Euractiv, an internal document indicates that the EU’s regulatory sandboxes under this month’s Biotech Act would not apply to novel foods.

    EU to mobilise investments for fermentation scale-up

    the protein brewery
    Courtesy: The Protein Brewery

    In July, a report by companies and organisations including L’Oréal, EIT Food, the Good Food Institute (GFI), and McKinsey suggested that the global advanced biotech sector could create $1T in annual economic value, but would require $500B in investments by 2040 to do so.

    Capacity expansion alone would account for 85% of this capital, with the rest needed for regulatory filings, bridging talent gaps, and boosting consumer acceptance. Capacity bottlenecks plague the European sector too, thanks to a lack of large-scale facilities that are often too costly to fund with venture capital, according to GFI Europe.

    In a nod to this obstacle, the EU’s Bioeconomy Strategy has proposed to help fermentation startups scale up their businesses and begin commercialising their innovations by expanding access to pilot and demonstration infrastructure.

    It will also create a Bioeconomy Investment Deployment Group on finance and investment, combining research, demonstration and scale-up financing across national and EU levels. This brings together the EU Commission, the European Investment Bank Group, national promotional banks, and private investors to create a pipeline of bankable projects, share risk more effectively, and crowd in private capital.

    “This coordinated approach should help mobilise public and private investment over the coming decade, particularly for first-of-a-kind biorefineries, advanced fermentation facilities and bio-based materials manufacturing,” the strategy reads.

    The EU Commission has previously announced €350M in funding opportunities to boost food and biotech innovation, with fermentation a key focus. Now, it’s introducing blended finance schemes to de-risk investments into the sector. This will help attract more private finance for projects like modern fermentation facilities and first-of-a-kind biorefineries.

    “It’s great to see the Commission recognise the crucial role that fermentation can play in driving green growth, reducing our reliance on imports and boosting Europe’s international competitiveness,” said Lea Seyfarth, policy officer at GFI Europe.

    “For Europe to establish itself as a global leader in this technology, these proposals now need to be followed up with concrete actions,” she highlighted. “The upcoming Biotech Acts must build on this growing momentum with clear policies enabling startups to commercialise Europe’s scientific expertise and bring innovative food products to the market.”

    The post EU Bioeconomy Strategy to ‘Accelerate’ Approvals of Fermentation-Derived Novel Foods appeared first on Green Queen.

    This post was originally published on Green Queen.

  • ‘Turning Point’: Fushine Bio Obtains China’s First Regulatory Approval of Mycoprotein

    fushine bio
    4 Mins Read

    China has granted its first approval of mycoprotein as a new food raw material, a move hailed as a “significant step forward” for the global alternative protein sector.

    Chinese biotech firm Fushine Bio has received the country’s first regulatory green light for Fusarium venenatum, a source of fungal mycelium protein, as a novel food ingredient.

    The approval was granted by the National Health Commission (NHC) alongside 13 other new food additives and ingredients, and marks a “turning point for fermentation-based proteins in one of the world’s most influential food markets”, according to think tank the Good Food Institute (GFI) APAC.

    “This approval further validates the safety, potential, and future scale of mycoprotein, reinforcing our confidence in accelerating its adoption across the food industry,” Fushine Bio said in a statement.

    Fushine Bio already Asia-Pacific’s largest mycoprotein producer

    fushine bio
    Courtesy: Fushine Bio

    Mycoprotein is derived from mycelium, the root-like structure of filamentous fungi. Fushine Bio’s flagship ingredient, called FuNext, is produced via a biomass fermentation process with glucose and water as the primary raw materials.

    Its specific strains, A3/5 or TB01, can double their biomass every five hours, enabling an output 1,000 times more efficient than livestock-derived protein, according to the company.

    The ingredient is a complete protein with all essential amino acids and high digestibility. It’s rich in fibre, vitamins and minerals, low in fat, and has zero cholesterol. Beyond its nutritional benefits, FuNext offers environmental wins too, requiring far less land and water than animal proteins, with a fraction of the greenhouse gas footprint.

    Fushine Bio sell the protein in wet, dry and whole-cut formats. The former has a light beige tint and a mild, natural mushroom aroma with a fibrous texture akin to meat. It can be used to create structured meat analogues like meatballs, nuggets, ham slices, and sausages.

    The dry powdered form has an adjustable particle size and high dispersibility, and can be tailored for various processing needs. This is best-suited for functional nutrition products, protein-rich baked goods, meal replacement formulas, snacks, and nutritional supplements.

    Finally, the off-white whole-cut mycoprotein has a meaty aroma and naturally fibrous texture, resembling animal muscle tissue. Fushine Bio describes this as a high-flexibility format that can be shaped into slices, strips, chunks, and more, and added to a range of dishes and next-generation meat alternatives.

    The firm has earmarked several other applications for FuNext, including dairy-free cheese, pet food, medical supplements like low-sugar or condition-specific formulas, and food for consumption in space.

    Fushine Bio said it would “continue collaborating with partners to bring high-quality, clean-label mycoprotein solutions to more food applications”. It claims to be Asia-Pacific’s largest mycoprotein producer, with the capability of churning out 1,200 tonnes of product per year. The company is now building an industrial-scale line with an annual capacity of 200,000 tonnes.

    Mycoprotein a key opportunity for the Chinese and global future food sector

    china mycoprotein
    Courtesy: Fushine Bio

    Fushine Bio has already self-determined FuNext as a Generally Recognized as Safe (GRAS) ingredient in the US, enabling its use in a range of food categories as a protein source, including meat alternatives.

    Mycoprotein from Fusarium venenatum has been on sale in many countries for decades, thanks to Quorn’s suite of meat-free products. However, China’s approval of Fushine Bio’s version is unusual, according to GFI APAC, in that it provides explicit national-level specifications and guardrails, such as formal composition limits and labelling mandates for sensitive groups (like young children or pregnant women).

    “With this level of detail, companies in China and abroad gain a much clearer understanding of what is required when they apply for approval in the future,” the think tank explained in a social media post.

    The move provides a boost to China’s food security strategy, with the government looking to diversify its protein supply and support domestic future food production to reduce reliance on imports.

    “This approval makes tangible progress towards achieving those goals, and also creates confidence and momentum outside of China, influencing ingredient demand, investment priorities, and manufacturing decisions,” said GFI APAC.

    Expanding on why the decision has implications far beyond China, the organisation outlined its potential to expand the global market runway, supporting scale-up, cost reduction, and supply chains that can serve multiple regions.

    Fusarium venenatum has been identified as a key opportunity to advance China’s alternative protein sector, with a group of leading scientists recognising its ability to “meet the stringent protein quality requirements of high-end markets such as medical nutrition, sports nutrition, and infant formula” in a recent blue paper.

    But the fungus’s rigid cell walls can hinder protein release, digestibility, and functional and nutritional utilisation, the authors wrote, highlighting the need for CRISPR-based gene editing and multi-stage extraction processes combining high-pressure homogenisation with pH shift solubilisation.

    “This systematic breakthrough in efficient cell wall disruption, separation, and extraction technologies will significantly enhance the product quality and industrial competitiveness of Fusarium venetum protein,” they said.

    The post ‘Turning Point’: Fushine Bio Obtains China’s First Regulatory Approval of Mycoprotein appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Eden Brew Eyes 2026 Approval of Animal-Free Milk Protein in Australia & New Zealand

    eden brew
    4 Mins Read

    Australian food tech startup Eden Brew has submitted the country’s first regulatory application for a precision-fermented dairy protein, with a decision expected by November 2026.

    Eden Brew, a company producing animal-free dairy proteins from microbial fermentation, has filed for novel food approval in Australia and New Zealand.

    The countries’ joint regulator, Food Standards Australia New Zealand (FSANZ), has officially accepted the Melbourne-based startup’s application for assessment, a first for a precision-fermented milk protein.

    The submission covers Eden Brew’s animal-free beta-casein protein preparation (BCPP1), a functional and nutritional ingredient that can be used in a range of applications in place of conventional dairy or plant proteins.

    FSANZ has placed the application under its General (Level 5) Procedure, as opposed to the Major Procedure that some novel food filings have undergone. It means the process is expected to take less than a year, since it only requires one round of public consultation. Plus, it’s around A$40,000 cheaper.

    Micelle platform produces nutritionally equivalent cow-free casein

    precision fermentation milk
    Courtesy: Eden Brew

    Precision fermentation involves inserting a specific DNA sequence into microbes to teach them to produce the desired molecules when fermented. In Eden Brew’s case, the resulting ingredient is casein, which accounts for 80% of the protein content in cow’s milk.

    Casein is crucial to the taste and functional attributes of dairy products like cheese – it’s what makes hard cheeses melt and stretch when they’re heated, allowing water and fat to emulsify and deliver the desired mouthfeel. It’s a $2.7B market, but comes from a highly emissive, water-guzzling, land-hungry industry.

    Eden Brew genetically engineers a yeast strain called Komagataella phaffii (formerly Pichia pastoris), which has an extensive history of safe use in food products, including in alternative proteins, like the heme ingredient in the Impossible Burger.

    The firm claims the milk made from its recombinant casein generates 70% fewer emissions, uses only 5% of the land, and lowers water consumption by 99%, in comparison to conventional dairy. Moreover, it emits no methane, the major source of greenhouse gas emissions from cattle.

    Cow’s milk contains four kinds of casein proteins that self-assemble into micelles, which are highly hydrated spherical structures that serve as a building block for the functional and nutritional attributes of dairy products.

    Eden Brew’s DeepForte platform enables micelle formation to match dairy’s nutrition delivery, sensory experience and heat stability. Micelles have an enormous carrying capacity for calcium, phosphorus, protein and other nutrients, which they release slowly. The startup can further fortify the micelles with iron, magnesium and zinc.

    “The protein in the BCPP1 preparation is a composite, comprising approximately 25% A2 beta-casein and 75% co-purified host cell proteins,” the company stated in its application to FSANZ.

    “While the overall composition differs from purified milk protein, analysis confirms the protein quality of the entire preparation (via PDCAAS) is equivalent to conventional beta-casein.”

    ‘Critical step forward’ for precision fermentation in Australia

    precision fermentation fsanz
    Courtesy: Cellular Agriculture Australia/LinkedIn/Green Queen

    According to FSANZ’s administrative report, the scientific risk assessment of Eden Brew’s application will be followed by a round of public consultation from early April to mid-May. This will then move to the board approval stage in August, before being discussed by ministers in both countries in June. The final green light is expected in mid-November.

    In a social media post, Eden Brew called it a “huge moment” for both the company and the domestic precision fermentation sector. “Acceptance into assessment signals that FSANZ is satisfied our submission meets all high-level requirements, which is a major achievement and a testament to the depth of our science, our safety data, and our team’s relentless focus,” it said.

    Trade association Cellular Agriculture Australia labelled it a “major achievement”. “A significant amount of work has gone into the development and acceptance of the application, indicating that FSANZ is satisfied that it meets the high-level requirements outlined in the Application Handbook,” it stated.

    “This marks a critical step forward for the precision fermentation sector in Australia, and Eden Brew’s application will also serve as a test case.”

    Eden Brew has raised nearly $19M in funding from private and public investors, and is scaling up with a contract manufacturing organisation with a view to achieving price parity with conventional dairy by 2029.

    It will sell its casein proteins as a B2B ingredient for use in supplements, food fortification, sports nutrition products, and the GLP-1 market. The pivot aligns with several other precision fermentation companies, which began with a goal of producing animal-free milk but shifted towards higher-value markets for initial revenue generation.

    Eden Brew is one of several Antipodean startups using precision fermentation to produce dairy proteins and fats, such as All G, Nourish Ingredients, Daisy Lab, and Cauldron.

    Globally, only two companies – New Culture and Fermify – have been cleared to sell animal-free casein, both in the US (and the latter firm has since filed for bankruptcy). Others in the space include Standing Ovation, Fooditive Group, and Those Vegan Cowboys.

    The post Eden Brew Eyes 2026 Approval of Animal-Free Milk Protein in Australia & New Zealand appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Leading Scientists Lay Out Roadmap to Advance China’s Alternative Protein Sector

    lab grown meat china
    5 Mins Read

    A group of scientists have identified 10 bottlenecks hindering China’s alternative protein progress, calling for policy and investment support to overcome the barriers.

    Long heralded as a leader in the green energy and mobility spaces, China is well-positioned to spearhead the alternative protein race aswell.

    The country is home to eight of the top 20 patent applicants for cultivated meat, as well as the world’s largest yeast protein company. Its government has pumped millions into R&D for sustainable proteins, and recognised these foods as a bioeconomy priority. In fact, its biotech potential is so vast, it has sparked fears among some US lawmakers about their own country’s competence.

    Still, China’s alternative protein economy faces major constraints, from limited foundational research and technical bottlenecks to fragmented funding and weak links between industry and academia, according to a new blue paper.

    Penned by 48 leading scientists from the NeoProtein Professional Committee of the Chinese Institute of Food Science and Technology (CIFST) and ProVeg China, the report provides a system-level analysis of 10 technical gaps and several emerging opportunities in the East Asian nation’s “NeoProtein” industry.

    It offers a strategic roadmap for aligning national R&D priorities, bolstering collaboration, and translating scientific breakthroughs into real-world applications to “drive China’s transition from a ‘follower’ to a ‘leader’ in NeoProtein technology” over the next decade.

    “The Blue Paper is a powerful call to action for advancing the industry,” said Nicole Wu, executive director and chief representative of ProVeg China. “It will help scientists concentrate on the most impactful research areas, guide policymakers and funders on strategic resource allocation, and enable industry stakeholders to identify where collaboration can make the greatest difference.”

    电子版-EN新质蛋白十大技术难题Download

    What’s holding back China’s alternative protein sector?

    Outlining how existing plant protein extraction technologies suffer from high energy consumption and pollution, as well as protein denaturation issues, the report suggests prioritising the development of low-denaturation, green, and efficient extraction pathways, which would improve the functionality and sustainability of these foods.

    Single-source plant protein still struggles to achieve good gelation, water-holding, and oil-holding properties simultaneously, so the experts advise combining biotech with physical field treatment to optimise protein structure and functionality, design specialised equipment to construct 3D protein structures, and implement structural engineering of plant-based fats.

    For cultivated meat, the development of immortalised myogenic cell lines is central to scaling up, as is the establishment of serum-free culture media. The latter can be achieved through the development of plant-based or recombinant alternatives to animal inputs, integrating multi-omics data with AI algorithms, and bioreactor design with dynamic nutrient regulation tech.

    The report places a major emphasis on fermentation-derived proteins. It calls for the construction of highly efficient cell factories for microbial biomass production, as well as the intelligent design of protein biomanufacturing reactors for high-density fermentation and yeast chassis cells for efficient expression of functional proteins.

    angel yeast protein
    Courtesy: Angel Yeast

    Further, as low-carbon processing is integral to the fermentation industry’s success, for which the report suggests establishing AI-optimised control systems for solid-state fermentation, systematically optimising key elements like substrate formulation and aeration rates, and integrating non-thermal methods with enzymatic modification to improve proteins.

    Further, the blue paper argues that China must optimise the processability and multi-scenario application of yeast protein, championing techniques like high-pressure microjet processing and ball milling to shrink protein particles and combining proteomics with bioinformatics methods to analyse multilevel structures and post-translational modifications.

    Finally, it shines a light on Fusarium venenatum, a source of mycelial protein that is nutrient-rich but whose rigid cell walls can hinder protein release and digestibility. Companies should look to employ CRISPR-based gene editing to knock out genes linked to the synthesis of key cell wall components like chitin and glucan. In addition, they should develop a multi-stage extraction process combining high-pressure homogenisation with pH shift solubilisation.

    How China can clear hurdles to lead the protein transition

    “The research and industrial communities must work hand-in-hand to address these key challenges and drive the high-quality development of the industry,” said Jian Li, a professor at Beijing Technology and Business University.

    The report calls for a “forward-looking strategic vision” to bolster top-level policy planning and direct science and technology investments towards high-impact areas to tackle the core bottlenecks of the NeoProtein sector.

    cellx bacon
    CellX’s mycelium bacon prototype | Courtesy: CellX

    The scientists proposed six actions to help achieve “a historic leap from ‘supplementation’ to ‘substitution’, and then to ‘expansion’ and ‘irreplaceability’ within the global food system”:

    • Develop a national alternative protein strategy: This roadmap should define the priorities and timeline for technological breakthroughs to guide researchers, industry, and other stakeholders toward shared objectives.
    • Expand collaboration, funding and R&D support: China should introduce a collaborative innovation platform for alternative proteins, ramp up fiscal support, set up a major science and tech project dedicated to these foods, and integrate the sector into the key national R&D programme.
    • Create an innovation-friendly regulatory sandbox: This system would help fast-track food safety approvals for new novel proteins and ingredients, and should be complemented with stronger certification standards to regulate market order and boost consumer confidence.
    • Encourage regional action on bottlenecks: Local governments should be incentivised to incorporate the 10 barriers in industrial planning and biotech initiatives through industrial guidance funds, specialised industrial parks, and preferential access to land, energy and data to foster globally influential clusters.
    • Mobilise industrial capital for future foods: It’s critical to invest boldly in R&D and pilot-scale platforms and support collaboration across sectors and disciplines. Long-term investments should accompany frontier technologies through the “valley of death” between lab discovery and commercialisation.
    • Spur researchers to overcome boundaries: China can boost the sustainable protein sector by actively promoting collaboration between industry and academia to encourage researchers to jointly tackle technical bottlenecks and ensure scientific advances drive industrial scale-up.

    “Significant technical gaps still exist in plant-based and related fields,” said Xiaoquan Yang, a professor at South China University of Technology. “Future efforts should prioritise staple foods and alternatives to traditional animal proteins, so that novel proteins can genuinely become part of people’s everyday diets.”

    The post Leading Scientists Lay Out Roadmap to Advance China’s Alternative Protein Sector appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: Vegan Christmas, Cultivated Egg Yolk & Michelin-Star Diners

    vegan christmas dinner
    6 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Grubby’s vegan Christmas meals, ImpacFat’s cultivated egg yolk, and India’s most vegan-friendly city.

    New products and launches

    UK vegan meal kit startup Grubby has launched a limited-edition Christmas menu, featuring nine recipes that cost under £3.50 each with a subscription. These include Christmas Dinner and Trimmings, Miso Mushroom Wellington, and an Ultimate Christmas Sausage Roll.

    vegan christmas meal kit
    Courtesy: Xiangliang Lin/LinkedIn

    Swedish packaging giant Tetra Pak has launched a powdered sunflower protein for plant-based food and drink manufacturers, which boasts 53g of protein per 100g and a high digestibility score.

    In Denmark, plant-based meat startup Tempty Foods has gained a listing for its Spicy Korean Stick in 57 7-Eleven stores nationwide.

    tempty foods
    Courtesy: Martina Lokajova/LinkedIn

    Pacific Foods, which supplies plant-based products for the foodservice sector, has expanded its Barista Series lineup with a pistachio milk that can be used in both hot and cold coffee drinks.

    Another plant-based milk company, Mooala, has refreshed its packaging to provide more transparent information about its ingredient sourcing, organic certification, and simple formulations.

    mooala milk
    Courtesy: Mooala

    To clear up the confusion about ultra-processed foods, plant-based products, and their impact on health, renowned physician and NutritionFacts.org founder Dr Michael Greger has announced a new book, Ultra-Processed Foods: Concerns, Controversies, and Exceptions. It is available to pre-order for $15, and will ship on January 21.

    Mr Charlie’s Told Me So, a fast-food chain dubbed the “vegan McDonald’s”, is opening two new locations in San Diego’s Pacific Beach and Hillcrest neighbourhoods, in parallel with a rapid expansion drive in Arizona.

    mr charlie's told me so
    Courtesy: Mr Charlie’s Told Me So

    Plant-based oil supplier AAK has expanded its partnership with chemicals distributor Nordmann, which will manage the former’s marketing and distribution across Germany, France, the Netherlands, and Austria.

    Company and finance developments

    Singaporean startup ImpacFat has showcased a chicken-free egg yolk with cultivated omega-3 fat in tastings held in partnership with Fuji Oil.

    lab grown eggs
    Courtesy: Xiangliang Lin/LinkedIn

    Californian startup Calysta, which makes proteins from gas fermentation, has closed its R&D labs and pilot facilities in the US and the UK after establishing its production process at commercial scale in China.

    In some packaging news, Korean Air has announced that it will phase out its plastic meal containers in favour of plant-based versions made from waste materials like straw, sugarcane and bamboo. The transition is set to fully take effect by the end of 2026.

    immobazyme
    Courtesy: Immobazyme

    South African startup Immobazyme has secured R25M ($1.46M) to accelerate the expansion of its precision-fermentation-based biologics platform and therapeutics programme, as well as set up a 1,800 sq m facility in Cape Town.

    Dutch firm Time-Travelling Milkman, which uses sunflower seeds to replace animal fats, has received funding from the EU and EFRO Oost for a project to develop plant-based fats for dairy and meat alternatives, and a natural texturiser, in partnership with NIZO Food Research and Duynie.

    dairy fat alternatives
    Courtesy: Time-Travelling Milkman

    Kirk Haworth, chef-owner of Plates, the UK’s first vegan restaurant to receive a Michelin star, has revealed that 95% of its diners are not vegan.

    At Finnish gas protein firm Solar Foods, co-founder and former CEO Pasi Vainikka has joined the board as vice chair, replacing Jari Tuovinen, who has left for personal reasons.

    Research, policy and awards

    Already a leader in the retail sector’s food sustainability transition, Lidl has urged the UK government to set ‘protein split’ sales targets for all supermarkets, which would create a level playing field for plant-based foods.

    lidl sustainability report
    Courtesy: Lidl

    Also in the UK, a majority of consumers are waving goodbye to turkey for Christmas dinner, and 7% are planning a plant-based main instead, according to a survey by Gousto.

    Speaking of holiday meals, a poll by Morning Consult and the Physicians Committee for Responsible Medicine shows that 59% of Americans would consider a vegan main if they had a convincing reason to do so, like knowing that it would taste good (28%), trying something new (22%), having something healthier, or accommodating family and friends (both 21%).

    vegan holiday meals
    Courtesy: PCRM/Morning Consult

    Nearly one in 10 Germans say they’re vegan or vegetarian, while 37% follow a flexitarian diet, according to a new report by the Federal Ministry of Food and Agriculture. Meanwhile, 34% of consumers buy milk or meat alternatives, 77% say eating less meat is important for the climate, and 56% are in favour of carbon taxes on food.

    Swedish oat milk pioneer Oatly has been recognised as the Plant-Based Supplier of the Year at the 2025 European Coffee Symposium + COHO Expo awards.

    oatly award
    Courtesy: Bryan Carroll/LinkedIn

    In more awards news, Boele de Jong, CFO of JBS-owned The Vegetarian Butcher Collective, has been named Changemaker of the Year Award 2025 by Change Inc.

    Meanwhile, UK startup Grow with Iris, which makes free-from plant-based milk for toddlers, has been granted an Ethical Accreditation from The Good Shopping Guide, securing a 98% score on its criteria.

    plant based growing up milk
    Courtesy: Grow with Iris

    Regulatory and scientific experts from Singapore and South Korea have called for greater international cooperation on food safety regulation for novel foods like cultivated meat and precision-fermented ingredients, with the UN Food and Agriculture Organization participating in the events.

    Researchers from China have authored a new study outlining how gene-editing tool CRISPR can enhance the properties of Fusarium venenatum, a fungal strain with meat-like characteristics. It’s the same microbe used to produce Quorn’s mycoprotein.

    most vegan friendly city in india
    Courtesy: Peta India

    Finally, Peta India has crowned Kolkata as the country’s most vegan-friendly city for 2025, ahead of seemingly more obvious candidates like Mumbai, Bangalore or New Delhi. It presented the award to Mayor Firhad Hakim.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Vegan Christmas, Cultivated Egg Yolk & Michelin-Star Diners appeared first on Green Queen.

    This post was originally published on Green Queen.

  • A New Kind of TVP: Finnish Startup Bets on Fava Beans for Cheaper, Tastier Plant Protein

    happy plant protein
    4 Mins Read

    To offer better-tasting, more affordable vegan options, Finnish startup Happy Plant Protein has unveiled a textured vegetable protein offering made from fava beans.

    Usering in a new era for textured vegetable protein (TVP) – one without off flavours, chemical extraction, and heavy water use – Happy Plant Protein is taking the plunge with fava beans.

    At Paris’s Food Ingredients Europe trade show (December 2-4), the Helsinki-based startup has debuted a fava protein texturate that scores high on the nutrition, environment and flavour fronts, thanks to its patented extrusion technology.

    “To truly scale the plant-based market, protein needs to taste better, be produced more efficiently, and be easily adaptable to different end-products,” said Jari Karlsson, co-founder and CEO of Happy Plant Protein.

    “Our technology makes all three possible: it improves the availability of high-quality plant-based proteins while giving manufacturers the flexibility to design exactly the textures they need.”

    How Happy Plant Protein transcends existing processes

    fava bean tvp
    Courtesy: Happy Plant Protein

    Founded in 2024 as a spinout of the VTT Technical Research Centre of Finland, Happy Plant Protein is looking to position itself at the centre of the protein boom by solving what it says is one of the biggest gripes of typical plant-based options: their bitter and beany off-flavours.

    “Traditional protein isolates require chemical extraction, large amounts of water, and energy-intensive drying, producing wastewater and often leaving off-flavours,” noted Karlsson.

    “Happy Plant Protein bypasses this entirely by using a chemical-free dry extrusion process to transform local flours directly into textured protein. This approach strengthens regional protein independence and reduces reliance on imported isolates.”

    Its one-step process converts legume flour directly into textured protein using heat and pressure in a dry extrusion, without isolates, chemicals, or waste. It can be integrated into existing manufacturing setups with minimal investment, making it suitable for companies of all sizes.

    The tech is highly flexible, as it’s compatible with a wide range of legumes and cereals, and has been tested across multiple extrusion systems and with various raw materials, demonstrating robustness and adaptability, according to the company.

    The texture, bite and functionality of its ingredients can be adjusted directly during extrusion, allowing manufacturers to tailor the protein to their specific product requirements, from firm, meat-like structures to softer, more porous formats. So by simplifying the TVP production process, Happy Plant Protein says it can unlock a new wave of plant-based and blended proteins.

    Fava bean TVP gains ‘highly positive’ industry feedback

    fava bean protein
    Courtesy: Happy Plant Protein

    The startup’s fava bean texturate outperforms pea protein on many sensory credentials. It has a neutral flavour and smell, and significantly lower bitterness and beany notes. Plus, the fava bean TVP has a light beige tint and low sodium content, lending itself to a host of applications.

    It’s available in minced, granulated, and chunk formats, and can boost the structure and overall composition of vegan meat alternatives, blended proteins, ready meals, snacks, and more.

    The fava bean ingredient scores high on the nutrition front, boasting 61g of protein and 9g of fibre per 100g, positioned as a rich source of two macronutrients that have become the centre of food conversations.

    According to Happy Plant Protein, the tech has received “highly positive feedback and strong industry validation” from food and ingredient manufacturers, noting that this way of producing easy-to-use, highly adaptable ingredients is garnering increased interest.

    The flavour, nutrition and functional benefits are also why Happy Plant protein has been shortlisted as a finalist in the Most Innovative FoodTech Solution category of the FiE Startup Challenge.

    “It’s encouraging to see this category recognised since it shows how much our mission matters globally. We aim to make food healthier for both people and the planet,” said Karlsson. “Our long-term vision is to provide the food industry with a protein that enables the production at a fraction of the cost and complexity of existing solutions.”

    The potential of fava beans as a clean-label powerhouse has been recognised by plant-based giant Beyond Meat, which recently introduced a minced protein product with a base of fava protein and just three other ingredients.

    The post A New Kind of TVP: Finnish Startup Bets on Fava Beans for Cheaper, Tastier Plant Protein appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Spain’s MOA Foodtech Uses AI to Create Fermentation-Derived ‘Egg Reducer’

    egg replacer
    4 Mins Read

    Spain’s MOA Foodtech has launched a new fermentation-derived ingredient that can reduce egg use in bakery, pastry and pasta formulations amid price and supply challenges.

    Characterised by empty shelves and high prices where supplies are available, Europe’s egg market is still reeling from this year’s disease outbreaks.

    Egg prices reached a decade-long high in the region this year. According to the European Commission, the average cost of eggs rose by 20% in October, in comparison to the same period 12 months ago, and is currently nearly 50% higher than the 2020-24 average.

    Prices have, in fact, shot up consistently this year, going from €237 per kg to nearly €275 between January and October (a 16% hike), with notable peaks in Germany, Poland, Spain, and the Netherlands.

    The volatility is thanks to outbreaks of avian flu and Newcastle disease, which have led to the culling of millions of chickens across Europe and the globe. At the same time, the demand for eggs has sharply increased, but anticipated price corrections have led some producers of powdered eggs to delay purchases, causing a supply gap.

    Combined with the wider impact of food prices amid Europe’s cost-of-living crisis, the situation has created a perfect storm. In response, many food tech startups have come up with innovative solutions to replace eggs, from pea protein to aquafaba powders.

    Spain’s MOA Foodtech, though, is using AI to offer a fermentation-derived ingredient that can reduce the reliance on eggs across a variety of applications, while retaining functionality. The aim is to provide an alternative to the price and supply instability of the ingredient and help manufacturers navigate increasingly complex allergen protocols.

    MOA Q5 replicates egg functionality with one-ingredient solution

    moa foodtech egg
    Courtesy: MOA Foodtech

    Founded in 2021, the startup uses its AI-directed fermentation platform, Albatros, to convert food industry byproducts into high-value ingredients. The tech results in a biomass boasting all essential amino acids, with a protein digestibility score of 0.9 (on par with soy, beef, eggs and casein).

    MOA Foodtech is already producing an ingredient for use in pet food, meat analogues, and snacks at industrial scale – but it teased a new innovation last month. That has turned out to be the new egg reducer, called MOA Q5.

    This ingredient delivers the functional performance of chicken eggs in a clean-label and supply-stable format, enabling companies to reduce or eliminate egg and eggshell declarations wherever full replacement isn’t required.

    It offers equivalent emulsification, foaming, and coagulation capabilities in baked goods and pasta products, while maintaining volume, structure, elasticity, colour, and bite across a host of applications. According to the startup, it is ideal for R&D reformulation, large-scale bakery operations, pasta manufacturers, and companies making allergen-reduced premixes.

    “MOA Q5 represents the next chapter in functional ingredient innovation: a fermentation-derived solution that matches egg’s performance while unlocking cleaner labels and far more predictable supply,” said Bosco Emparanza, co-founder and CEO of MOA Foodtech.

    The egg-reducing ingredient will help food producers stabilise costs, simplify production and introduce circular sourcing without compromising technical performance. “Manufacturers want reliability without sacrificing quality. MOA Q5 delivers that reliability, while also offering a circular sourcing model that strengthens sustainability credentials,” he noted.

    MOA Foodtech talks up ‘modern ingredient’ as egg alternatives sizzle

    moa foodtech
    Courtesy: MOA Foodtech

    MOA Foodtech showcased the single-ingredient egg reducer at the Food Ingredients Europe trade fair in Paris (October 2-4), which Emparanza called the “perfect stage” for its debut. The ingredient will be featured in baked goods like muffins and cakes.

    “We’re excited to show manufacturers what’s possible when biotechnology, AI, and circularity work together: a truly functional, scalable alternative that performs like eggs, but behaves like a modern ingredient.”

    The startup is among several startups that have come out with functional vegan egg replacers for B2B applications this year. Dutch firm Revyve, for instance, is also using fermentation to produce a yeast protein that can substitute eggs in various food and drink products.

    French player The Very Food Co, meanwhile, introduced a powdered aquafaba product that can fit into the lines of artisan bakers and industrial manufacturers alike, and Israel’s Meala rolled out Groundbaker, a pea protein innovation that offers the same gelling, binding, emulsifying and foaming attributes of eggs.

    MOA Foodtech’s innovation comes months after it received €14.8M from the European Innovation Council, €12.5M of which was contingent on matching funding from private investors. “We have planned the round for the end of next year, and we already have more than 50% of the required private investment committed,” Emparanza told Green Queen last month.

    He was speaking after the launch of the MOA Box, a turkey service for manufacturers that uses its AI and fermentation tech to produce upcycled starch ingredients without the typical cost, time and regulatory barriers.

    “With our AI platform and fermentation expertise, we can offer a fast, de-risked, end-to-end solution that transforms waste into new revenue streams,” the CEO explained. “It allows our partners to unlock value, improve sustainability performance, and differentiate their portfolios, while positioning MOA at the centre of a circular, scalable, and economically attractive ingredient ecosystem.”

    The post Spain’s MOA Foodtech Uses AI to Create Fermentation-Derived ‘Egg Reducer’ appeared first on Green Queen.

    This post was originally published on Green Queen.

  • The Protein Brewery Edges Closer to EU Approval of Fungi-Derived Novel Food Ingredient

    the protein brewery eu
    4 Mins Read

    The European Food Safety Authority has published a positive scientific opinion recognising The Protein Brewery’s Fermotein ingredient as safe for use, the penultimate step before it can enter the EU market.

    Weeks after closing a Series B fundraise and stating its mycoprotein was in the “final stage of approval” in the EU, Dutch food tech startup The Protein Brewery is one step away from entering the European market.

    The firm has received a positive opinion from the European Food Safety Authority (EFSA), which states that its novel food ingredient, Fermotein, is safe for use under the proposed conditions.

    A whole-cell bioproduct derived from Rhizomucor pusillus, an extremophilic fungal strain that can deal with low pH levels and high temperatures, Fermotein is rich in protein and fibre, and is targeted towards the active nutrition, better-for-you snacking, and GLP-1 markets. It’s already approved in Singapore and the US.

    The EFSA’s Panel on Nutrition, Novel Foods and Food Allergens concluded that the information provided by The Protein Brewery raised no safety or genotoxicity concerns, and confirmed its low allergenicity. Now, the European Commission and member states will prepare a draft based on the EFSA’s scientific output to integrate Fermotein into the novel foods catalogue, authorising it for sale across the bloc.

    The development comes more than five years after the startup first filed for approval. “As we were pioneers, the process took maybe a bit longer than expected, but it paid off, and we would like to thank the EFSA for the collaboration throughout our novel food dossier process,” said Yvonne Dommels, its nutrition and regulatory affairs director.

    The Protein Brewery eyes GLP-1 market with fibre-rich mycoprotein

    the protein brewery
    Courtesy: The Protein Brewery

    Founded in 2020 as part of a demerger of industrial biotech company BioscienZ BV, The Protein Brewery is working to commercialise low-cost, low-carbon ingredients that turn low-nutritive crops into nutritional powerhouse products.

    Its first solution is Fermotein, which is grown in fermentation tanks under specific conditions, before being sieved and pasteurised, then de-watered and dried. The resulting biomass is milled to achieve the desired particle size and packed in bags to be shipped to its customers.

    The powdered ingredient is rich in dietary fibre to support the immune system and healthy cholesterol levels, and has a complete amino acid protein profile. In fact, it yields 26 times more protein than meat, five times more than soy, and four times more than pea protein. On the climate front, compared to beef, it uses just 1% of the land, consumes 5% of the water and releases 3% of the emissions.

    Moreover, Fermotein has a natural flavour, smell and colour, enabling food companies to use it without masking agents in a wide variety of applications – think high-protein drinks, nutrition bars, non-dairy milks and yoghurts, and protein-boosted pancakes, tortilla chips, muffins, and more.

    It’s produced in The Protein Brewery’s pilot plant in Mijkenbroek, Breda, which can churn out 100kg of the mycoprotein daily. It is already working with several manufacturers to bring its ingredient to market in the US and Europe, including Nepra Foods and CK Ingredients.

    Moreover, the startup is exploring the potential of Fermotein as a natural GLP-1 booster, targeting a lucrative space that has turned the food industry on its head. With its high fibre and protein content, it’s well-suited to users of weight-loss drugs like Ozempic, who lose muscle mass much faster and place a greater emphasis on gut health.

    Fermotein to deliver ‘significant revenue growth’ in 2026

    the protein brewery funding
    Courtesy: The Protein Brewery

    The Protein Brewery self-affirmed Fermotein’s status as Generally Recognized As Safe (GRAS) in the US in 2021; with that rule set to be scrapped next year, it has notified the Food and Drug Administration in pursuit of a ‘no questions’ letter. This is expected in the first half of 2026.

    The company has raised around $60M to date, thanks to a $35M Series B round in September, whose investors included Novo Holdings, the parent company of Ozempic maker Novo Nordisk.

    Speaking to Green Queen at the time, CEO Thijs Bosch suggested that the startup was close to approval in the UK too. Additionally, it exhibited during the Agri-Food Tech Expo Asia in Singapore last month, where it’s working with a distribution partner to scale faster.

    According to the firm, the EFSA’s scientific output reaffirms the potential of Fermotein, and is an “important step” in commercialising the fermented protein with its “new customers and partners in Europe”. Combined with the funding and two key board appointments, it expects “significant revenue growth in 2026 and a need to expand its fermentation capacity in the coming months”.

    “The Protein Brewery sees tremendous potential to enhance the nutritional landscape of everyday food and drink choices for the busy and ageing European population,” said Bosch. “We recognise the trend towards convenience-driven food choices and a stronger reliance on healthy and sustainable nutrition, which are high in protein and fibre.

    “By incorporating Fermotein into these and more traditional dishes, we will increase their nutritional value, enriching them with protein, fibre, vitamins and minerals without compromising on taste and texture,” he added.

    “We are very pleased with this incredible milestone for The Protein Brewery and the EU food industry as a whole, for the first-ever fungal biomass to go through the novel food system,” noted Dommels.

    The post The Protein Brewery Edges Closer to EU Approval of Fungi-Derived Novel Food Ingredient appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Op-Ed: Dubai Summit Shows the Future of Food Hinges on Regulatory Sandboxes

    eu novel foods
    7 Mins Read

    Regulatory expert Stephen O’Rourke explains why the global future food industry could learn a thing from Dubai’s RegLab model.

    If foodtech is going to scale globally, the next breakthroughs will not come from bioreactors or cell lines. They will come from regulation, and more specifically, from a shift in regulatory mindset. That was hard to ignore last week at the Dubai International Food Safety Conference (DIFSC 2025).

    Dubai brought together an unusually diverse mix of voices: regulators, FAO leaders, innovators, scientists, municipal officials, and founders. In most countries, these groups orbit each other politely. In Dubai, they shared the same room and asked direct questions about what is required to deliver safe, scalable, and trusted food innovation.

    One theme resurfaced repeatedly, not only in my talk but also during my panel with Dr Markus Lipp (FAO) and Andrew Wilson, and in countless conversations across the event:

    Regulatory sandboxes are not shortcuts.

    They are structured environments for shared learning, and one of the most important tools the future of food will rely on. Dubai has made the urgency of the topic unavoidable.

    Food safety as soft power

    dubai food safety conference
    Courtesy: Stephen O’Rourke

    While Europe debates impact assessments and North America deals with fragmentation between federal and state responsibilities, Dubai is building something different: regulatory capability as national infrastructure.

    Food safety here is not treated as a bureaucratic burden. It is positioned as a strategic asset and a form of soft power that signals the UAE’s intention to be a safe, trusted, globally connected food hub.

    This matters because most regulatory delays in foodtech do not stem from the science. They stem from uncertainty over who decides what, how risk is interpreted, which evidence is considered relevant, and how predictable the pathway is.

    Dubai is addressing these gaps directly, using tools that reduce uncertainty at the source.

    In my talk, I used a line that drew an immediate reaction: “Innovators often feel like they are sprinting while regulators are walking.”

    This was not criticism. It was a description of reality. Startups must move quickly. Regulators must move carefully. Without mechanisms to bring these two tempos together, the result is predictable: stalled dossiers, shifting expectations, avoidable rework, longer timelines, and frustration for everyone involved.

    This is where regulatory sandboxes show their value.

    What the UAE is doing: the RegLab model

    A point that many outside the region overlook is that the UAE already operates a legally backed regulatory sandbox through the federal RegLab initiative.

    RegLab flips the traditional model on its head. It allows regulators and innovators to test new technologies before the rules are written. Most jurisdictions legislate first and test later. The UAE is testing first and regulating with evidence.

    Based on DIFSC discussions and insights from Dubai Municipality, RegLab provides three important advantages:

    1. Early visibility for regulators: Instead of assessing novel technologies from a static dossier, authorities can observe them in controlled pilots. This reduces blind spots and accelerates understanding.
    2. Less uncertainty for innovators: Founders can deal with strict requirements. What they cannot manage is unpredictability. RegLab allows companies to generate real-world data with government oversight, avoiding the mid-process shifts that often complicate the EU Novel Foods pathway.
    3. Regulation informed by real conditions: RegLab is not about speed. It is about insight. Regulators learn what actually works and design rules around that evidence.

    RegLab is similar to the way innovation is governed in sectors such as fintech and medical devices, where supervised pilots and early testing are considered routine.

    It is particularly well-suited to foodtech. This sector combines biological uncertainty, population-wide exposure, and the need for public trust. In that context, supervised real-world testing is not optional. It is essential.

    RegLab reflects an agile regulatory mindset. It does not lower standards. It reduces unknowns.

    Sandboxes aren’t new – and that matters

    lab grown meat uk
    Courtesy: Mosa Meat

    It is positive to see more organisations, including at the EU level, acknowledging the value of regulatory sandboxes. Conversations about this have grown across the European Parliament and several future-focused think tanks.

    But sandboxes themselves are not new.

    • The UAE introduced its federal RegLab initiative several years ago, applying sandbox-style regulation across multiple sectors.
    • The UK launched a cultivated meat sandbox earlier in 2025.
    • Singapore has relied on sandbox-style early engagement from the beginning of its novel foods framework, even if it does not formally label it a sandbox.

    Food tech innovation runs ahead of static regulatory structures. The system has been signalling the need for this shift for a long time. Only now is momentum catching up.

    The EU novel food system is changing, slowly but meaningfully

    While the UAE continues to test and adapt through RegLab, Europe is making adjustments of its own.

    In late 2025 and early 2026, EFSA and the European Commission will introduce new measures for the Novel Food pathway, including a pre-publication notification process, stricter timelines (including “three strikes” for unanswered RFIs), limits on extensions, faster completeness checks, and reduced acceptance of late evidence.

    These changes will not resolve Europe’s core issue of unpredictability. However, they do show that early alignment and consistent expectations are now recognised as essential.

    It is also worth noting that updates like these are never purely technical. They reflect the political pressure on EFSA and the European Commission to demonstrate predictability, transparency, and tighter process control at a time when novel foods have become a policy battleground.

    As one regulator in Dubai remarked: “Innovation slows not because the bar is high, but because the bar is not visible.”

    Europe’s reforms are, in their own way, an attempt to make that bar more visible.

    eu novel foods
    Courtesy: European Food Safety Authority

    The role of early scientific advice

    In both Europe and the UAE, one principle remains true: 20 minutes of early scientific advice can save a year of misaligned studies.

    Early alignment is the difference between a dossier that moves and one that stalls. In systems like the UAE’s RegLab or Singapore’s early-engagement model, companies know what evidence regulators consider meaningful before they invest heavily in studies.

    Europe often provides this clarity only after the data has already been generated. That timing gap explains much of the frustration that founders experience and much of the delay that regulators cannot easily prevent.

    Europe’s structure adds to this challenge. EFSA evaluates safety, the Commission manages the process, and Member States approve the final step. With responsibilities split across institutions, early scientific advice is available in theory but difficult in practice. The result is a system where predictability depends as much on navigation skills as on science.

    This is not a criticism of Europe’s expertise. It is a reflection of how its machinery works.

    Europe’s challenges and opportunities

    Europe has strengths that the UAE does not: long-standing institutions, deep scientific heritage, transparent review mechanisms, and strong legal safeguards. These are foundations that many countries would envy.

    But Europe also has a persistent weakness: it still lacks simple, predictable early-entry pathways for innovators.

    Dubai, Singapore, the UK, and the Netherlands have moved quickly to design systems that welcome innovators early. Europe still treats early engagement as the exception. That difference in approach slows innovation, not because Europe is less capable, but because its system expects alignment to happen late rather than early.

    The lesson is not that one region is ahead of another. It is that mindset and tools matter.

    Systems built around visibility, predictability, and early alignment consistently outperform systems built around late judgment. When innovators understand what regulators expect, regulators receive better evidence, and society receives safer, more thoroughly validated products.

    Europe can do this too. The scientific excellence is there. What is missing is a structure that allows innovators and regulators to meet earlier, share understanding earlier, and close uncertainty earlier. The opportunity is enormous.

    A global call to action

    dubai reglab
    Courtesy: WAM

    None of this is accidental. The UAE’s progress on regulatory agility, including the federal RegLab initiative and other sandbox approaches across the region, reflects sustained national investment in innovation governance.

    At the DIFSC level, the work done by the Dubai Municipality Food Safety team deserves recognition. Their openness and willingness to connect innovators, regulators, and global experts is a major reason Dubai is becoming a regional reference point for more collaborative regulatory approaches.

    It complements the UAE’s broader commitment to building a regulatory system capable of learning at the same speed as the technologies it governs.

    Dubai demonstrated something important. The future of food will be shaped not only by science or investment, but by regulatory mindset.

    Regulatory sandboxes are not experimental add-ons. They are practical tools that reduce uncertainty for regulators and innovators without weakening safety. They create shared understanding, build trust, and make regulatory decisions more predictable.

    If foodtech is going to scale, we need regulatory systems that learn as quickly as the technologies they oversee. RegLab is one model. The UK is building another. More will follow. The direction of travel is clear. The question is who will act with intent, and who will wait.

    Governments should not wait for perfect rules. They should create structured environments where rules can be informed by real evidence.

    Innovation does not need lower standards. It needs fewer unknowns. If governments build systems that learn, adapt, and engage early, then innovation will not have to fight the system.

    It will finally have a system designed to help it succeed.

    The post Op-Ed: Dubai Summit Shows the Future of Food Hinges on Regulatory Sandboxes appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Why Edonia is Betting the Farm on Spirulina to Fill the Plant Protein Gap

    edonia
    5 Mins Read

    France’s Edonia turns green spirulina into a brown mince with as much protein as beef and a much smaller environmental footprint than soy. Now, it will be part of 10,000 catering meals, having secured €15M worth of commercial deals.

    Can microalgae really be the answer to the protein boom?

    They’ve been under Big Food’s spotlight for some years now, thanks to a virtually abundant supply of raw materials and tremendous sustainability credentials.

    Now, one startup is taking things up a notch, using these marine organisms to foray into the booming protein sector. Based in Paris, Edonia has developed a process to transform spirulina (the green microalgae that has made its name as a superfood) and chlorella (a single-celled source of protein) into a complete protein with more branched-chain amino acids and iron than beef.

    The technology turns the spirulina into a soft-textured brown mince called Edo-1. It is minimally processed, free from additives, and has an ultra-low carbon footprint. In just a year, the startup has scaled up from lab to production and pre-sold several thousand tonnes of its ingredients, totalling €15M in pre-contracted revenue.

    Now, as it gears up to raise its Series A round, it has partnered with Newrest, a global catering giant, to deliver over 10,000 meals made from its spirulina mince across multiple sites.

    “Edo-1 is a ready-to-use ingredient delivered frozen to Newrest’s central kitchen. Chefs can easily integrate it into any recipe of their choice without hydrating, cooking, or thawing it – they simply add it directly to the dish,” Hugo Valentin, co-founder and CEO of Edonia, tells Green Queen.

    ‘We go beyond the idea of simply replacing meat: our mission is to build a more plant-forward, appetising, and nutritious food offering.”

    Edo-1 tackles UPF and fortification concerns around plant-based proteins

    spirulina protein
    Courtesy: Lilie Bedos

    Valentin founded Edonia with Pierre Mignon and Nicolas Irlinger in 2023, aiming to reinvent the consumer experience of microalgae “through food science and deep technology”.

    “Our patented Edonization process transforms microalgae biomass into a delicious, ready-to-use protein ingredient called Edo. Edonization changes the colour, taste, and texture of spirulina, turning it into a brown, fluffy grain with a natural umami flavour – without any of the typical algae off-notes. No one could tell it comes from spirulina,” says Valentin.

    “We achieve this without using any additives: no texturising agents, no flavours. Unlike most plant-based approaches, we don’t use conventional fermentation, extrusion, or enzymatic treatments. Instead, we developed a proprietary clean process with AgroParisTech’s research lab, already scaled up at our pilot plant in France,” he adds.

    “With this flavourful, textured whole ingredient (no extraction), made entirely from spirulina, we offer the cleanest and most nutritious ready-to-eat protein ingredient on the market, officially recognized under our ‘simple ingredient’ claim.”

    Edo-1 has 27g of protein per 100g, with all essential amino acids and a PDCAAS score of 0.97. In addition, it boasts 20mg of bioavailable iron per 100g, much higher than beef or soy, with Valentin labelling it “the most iron-rich natural food ingredient available today”. Plus, it has a climate footprint of 1.95kg of CO2e, which is 27 times lower than beef and 2.5 times smaller than soy mince for the same amount of protein.

    These attributes help fill a gap left by current plant-based protein options. More and more people are consuming protein now, and animal-derived options still tend to be the dominant sources, despite their negative impact on public and planetary health. However, meat alternatives have lost their momentum recently, with many consumers still wary about incomplete and/or insufficient protein content, as well as ultra-processing.

    Most plant-based meats need to be fortified with iron, and that is a major pain point for these products, with one review suggesting that only a third of such offerings are fortified with the micronutrient. By harnessing spirulina, long recognised as a superfood, Edonia is rising to the occasion with its first ingredient.

    “With Edo, we aim to make them practical for manufacturers and appealing to consumers,” says Valentin. “We are moving forward with determination to promote more plant-based eating, offering a natural and accessible alternative, far from the ultra-processed products that mimic meat.”

    Edo plots Series A funding for industrial-scale facility

    edonia microalgae
    Courtesy: Lilie Bedos

    The partnership with Newrest is part of its scale-up plans. Edonia notes that foodservice operators are increasingly looking to add alternative proteins to their menus, especially ones that offer a blend of enhanced nutrition, taste and variety, while being easy to use and in line with tight budgets.

    So how will Newrest’s customers, which include students and leisure centre guests, experience Edo-1 in their meals? “The first recipe is a plant-based bolognese sauce served with pasta, soon to be followed by a hachis parmentier (a French-style shepherd’s pie),” says Valentin.

    “Since Edo is not a meat look-alike but a new, versatile textured protein ingredient, the possibilities are endless. It can be used in stuffed tomatoes, ravioli, dal, curry, salads, pies, soups, purées, and more. Edo is also used in combination with animal proteins to create hybrid products, or even in chocolate cakes to develop delicious protein-fortified recipes for socio-medical food.”

    The Newrest collaboration is one of several agreements Edonia has signed with leading food manufacturers. “With most of them, we’ve successfully moved from R&D to pilot-scale testing and product launch preparation,” says Valentin, noting that the launch details are still under wraps. “Most of our partners are based in Europe, and we’re now beginning to sign agreements in Asia as well.”

    He adds: “Some of them are among the largest food manufacturers in the world, all stating that they’ve never seen such a flavorful microalgae-based product, nor this level of nutritional performance in a clean, whole ingredient. As a result, several of them are willing to sign offtake agreements to secure volumes from our upcoming industrial unit.”

    Edonia has patented its production process and finalised the design of its upcoming facility this year, and is now planning a Series A fundraise for early 2026. “The amount is still to be confirmed, but the objective is to finance the next stage of our industrial scale-up,” Valentin says.

    Given the funding challenges of alternative proteins in the last couple of years, how does he manage to attract investors? “We have managed to achieve significant milestones and momentum,” he says.

    “[This includes] strong market traction, as the new generation of plant-based products shifts towards naturalness, authenticity, and clean nutrition; [a] breakthrough proprietary technology redefining industry standards and addressing these trends; solid commercial proof points with major food industry players validating our offering; [and] proven industrial execution with a clear path to profitable large-scale production.”

    Edonia is among a host of companies leveraging microalgae for climate-friendly foods, fuelling a market set to surpass $25B by 2033. These include Brevel, Checkerspot, Algae Cooking Club, Mewery, Quazy Foods, Ocean Kiss, Algama, Sophie’s Bionutrients, Triton Algae, Solmeyea, and more.

    The post Why Edonia is Betting the Farm on Spirulina to Fill the Plant Protein Gap appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Vegdog Expands Low-Carbon Pet Food Range with Microbial Cat Treats

    vegan cat food
    4 Mins Read

    German food tech firm Vegdog has expanded beyond dog food with the launch of microbial-fermented vegan treats for cats.

    Vegdog is going from canines to cats.

    The Munich-based startup has diversified its low-carbon pet food portfolio with Pure Bites for cats, a hypoallergenic snack made with biomass-fermented protein. The treats are available online in Germany, Austria and Italy, priced at €2.99 per 60g pack.

    “From the very beginning, our vision was to replace meat-based products in the pet food sector with healthy plant-based alternatives,” said Tessa Zaune-Figlar, co-founder and CEO of Vegdog.

    “Having already grown Vegdog into the leading brand for vegan dog food in Europe, we are now taking the next step with Vegcat.”

    Vegan cat treats show high palatability

    vegcat
    Courtesy: Vegdog

    The pet treats are produced by fermenting biomass with microbes, which produce an ingredient with 60% protein and a much lighter impact on the environment than conventional meat. The fermented protein makes up 20% of the cat treats’ recipe, complemented with tapioca starch, pea protein, coconut fat, rapeseed oil, cellulose, brewer’s yeast, sodium chloride, and catnip.

    Developed in collaboration with veterinarians, the Vegcat Pure Bits contain 4,000 mg of taurine per kg, an amino acid essential for cats. Plus, it has 27% crude protein and 4% raw fibre, and no artificial colours or flavours.

    Since the fermentation process doesn’t involve any animals, allergies and cross reactions are “extremely unlikely”, according to Vegdog. That’s because the most common food allergens in cats are beef (18%), fish (17%) and chicken (5%).

    Plus, many conventional pet food products rely on inorganic phosphates (like sodium hexametaphosphate or phosphoric acid), and while these can increase palatability, they have been linked to kidney damage and other health problems. Vegdog avoids this by excluding phosphorus additives in the Pure Bites product.

    “Thanks to new, innovative raw materials and scientific advances, it is now possible to feed cats a balanced plant-based diet. This opens up completely new opportunities – for greater sustainability and for a future in which love for animals does not come at the expense of other animals,” said Zaune-Figlar, who founded the startup a decade ago with Valerie Henssen.

    In a post on social media, she explained that the new product was created for cats “who inspect, compare, and make their decisions quietly, but absolutely”.

    “When it comes to palatability, we wanted to do what previous vegan cat-food attempts couldn’t. We went through countless rounds, took a few hits along the way, and only moved forward once our own – very critical – cats approved,” she said, outlining that the Pure Bites were accepted by nearly 100% of cats in taste tests.

    Alternative pet food advances as vegan diets found beneficial for cats

    vegdog
    Courtesy: Vegdog

    Cats have long been viewed as obligate carnivores, hampering sustainable product innovation in the category. However, recent research shows that felines fed a plant-based diet can be healthier than those eating meat, with owners reporting fewer visits to the vet and reduced diagnoses of severe illness, and more vets describing vegan cats as healthy.

    Earlier this year, a study also found that plant-based food is the “most effective measure” to tackle the climate footprint of cats and dogs, whose diets account for 30% of the environmental impact of livestock production.

    It’s why alternative pet food is having a moment, especially products that embrace novel technologies like fermentation and cell-cultivation. This year, the UK became the first country where consumers could buy cultivated meat for their cats and dogs off the shelves. Further, Biocraft Pet Nutrition and Umami Bioworks secured EU registration to sell their cultured meats as pet food ingredients in the region.

    In Singapore, Friends & Family Pet Food Co secured regulatory approval to sell a line of cultivated Kampung bird treats for cats and dogs.

    Back in Europe, Marsapet rolled out a kibble product for dogs using Calysta’s gas-fermented FeedKind protein, and The Pack introduced microbial dog treats with MicroHarvest.

    The latter itself partnered with Vegdog in 2024 to launch Pure Bites for dogs, in a year when the Munich-based firm’s sales shot up by 66%. And this year, Vegdog raised $10M in funding to expand its team and product footprint – the cat treats evidently being a part of that plan – with the aim of achieving a growth rate of up to 80% in the coming years.

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  • Dutch Govt Paves Way for Pre-Approval Tastings of Precison-Fermented Foods

    the protein brewery
    4 Mins Read

    The Netherlands has become the first EU country to approve public tastings of foods derived from novel fermentation processes before they’re cleared for sale.

    Extending its future food leadership, the Netherlands has established a streamlined process for companies to host tasting events for fermentation-derived foods, including animal-free cheese, eggs, and fats.

    The government has published a Code of Practice that outlines the requirements future food producers need to meet to be cleared to conduct taste tests for these innovations, before they’re approved for general sale in the EU.

    It makes the Netherlands the first nation in the bloc to allow public tastings for precision- and biomass-fermented products that fall under the EU’s novel food category, which involves innovations without a significant consumption history before 1997.

    It comes two years after the country established a similar procedure for cultivated meat tastings, with Leiden-based Meatable the first startup to host such an event in 2024.

    “The tastings for innovative fermentation products, just like those for cultivated meat and fish, meet a great need,” said Annemiek Verkamman, director of biotech association HollandBio, which helped develop the Code of Practice.

    “This means we can let consumers taste and experience these products, and with their feedback, we can further improve them in preparation for European approval and market launch,” she added.

    How the Netherlands embraced precision fermentation tastings

    precision fermentation regulatory approval
    Courtesy: Vivici

    While novel foods are usually only allowed to be served to the public after clearing the EU’s rigorous and long-winded approval process, this hampers companies’ ability to improve the taste, texture and other elements of their products.

    It’s why the Dutch House of Representatives passed a motion – nearly unanimously – to enter consultation with local food tech companies to facilitate tastings of such fermentation-derived products under controlled and safe conditions.

    In response to that motion, the Dutch Ministries of Agriculture, Fisheries, Food Security and Nature, and Health, Welfare and Sport began working with Hollandbio, trade representative Cellular Agriculture Netherlands, and fermentation startups Farmless, NoPalm Ingredients, The Protein Brewery, Those Vegan Cowboys, and Vivici to develop a framework for tasting approvals.

    The Code of Practice describes the process, data and conditions under which companies can organise tastings. In their application, they must provide information about the microorganisms involved (and their history of use), the production process, the chemical composition of the food, the presence of mycotoxins, as well as safe intake values.

    Participants in the tasting events have to be healthy, non-pregnant adults with no food allergies or underlying diseases, who must be informed about the ingredients and given a guide for actions to take in case of adverse events.

    Companies can host a maximum of 10 tastings in a one-year period, with no more than 30 people per session. They’re required to provide descriptions of the dishes, inclusion rates and recipes, and ensure the availability of an emergency response officer and a medical hotline.

    Their applications will be assessed by a committee of five independent experts chosen by Cellular Agriculture Netherlands, which is carrying out the National Growth Fund programme’s €60M effort to advance cultivated meat and precision-fermented foods. The panel would need to unanimously approve the dossier before tastings can be held.

    First novel fermentation tastings expected in early 2026

    precision fermentation cheese
    Courtesy: Those Vegan Cowboys

    “Applications from innovative fermentation can make a crucial contribution to meeting the growing global demand for protein, reducing our climate impact, and minimising animal suffering,” said Verkamman, calling it “fantastic news for the Netherlands”.

    “By enabling the tasting of these products, we are strengthening the Netherlands’ decades-long pioneering role in agricultural and food innovation, both in Europe and beyond,” she noted.

    With the caretaker cabinet implementing the motion following the publication of a letter to the parliament, companies involved in the process expect to hold their first tasting events in Q1 2026.

    That includes Those Vegan Cowboys, which employs precision fermentation to produce recombinant casein, the main protein group found in dairy. The startup is looking to obtain Generally Recognized as Safe (GRAS) status in the US by the end of 2025, before entering the EU in the next three to four years.

    Speaking to trade publication Eiwit Trends in January, its CEO Hille van der Kaa remarked: “We want to show what our product can do. It’s strange, of course, that you invite people to show your product and then have to say: ‘You can squeeze it, but you can’t eat it.’”

    She added that tasting events can help understand consumer perception of the product, which can help the company make improvements. “We also want to demonstrate what our ingredient can do: its stretch and melting properties. For example, sending out samples is a lot of work because it involves a lot of paperwork. It’s much more enjoyable to present it openly,” she said.

    Other future foods Dutch consumers may be able to try early next year include Vivici’s whey protein, The Protein Brewery’s high-protein, high-fibre Fermotein ingredient, and NoPalm Ingredients’s palm oil alternatives.

    Tastings can “ensure the tastiest products and make them accessible to everyone, without negative consequences for people, animals, or our planet”, outlined Verkamman. “This development brings us closer to that goal. We thank the ministries for their constructive collaboration and look forward to the moment when the first Dutch people participate in a tasting,” she said.

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  • Future Food Quick Bites: Oatly Coffees, Barry Callebaut & Listeria Settlement

    oatly iced latte
    3 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Oatly’s iced coffees, La Vie and Cathedral City’s collab, and Danone and Walmart’s listeria settlement.

    New products and launches

    Swedish oat milk giant Oatly has rolled out its ready-to-drink coffee beverages in the UK, with the iced flat white and caramel macchiato SKUs available at Tesco for £2 per 235ml can.

    accro croque
    Courtesy: Accro

    Fresh from raising the largest investment for a European plant-based meat company this year, French brand Accro has introduced vegan cheese-filled Croques and Tex-Mex-style Spicy Wings.

    Fellow French plant-based meat maker La Vie has partnered with Cathedral City and Saputo to launch frozen vegan mac and cheese bites at Iceland stores in the UK.

    made in hackney book
    Courtesy: Nourish

    Also in the UK, vegan community cooking school and charity Made in Hackney has released a debut cookbook, We Cook Plants, to raise funds for its food justice work.

    German vegan food manufacturer Planteneers has unveiled a stabilising and protein system from its fiildDairy CH range, which can help companies achieve smooth, elastic textures in plant-based cheese slices with up to 8% protein.

    Company and finance updates

    Barry Callebaut, the world’s largest chocolate supplier, has partnered with Chilean AI-led food tech unicorn NotCo to develop more sustainable and innovative chocolate products.

    barry callebaut notco
    Courtesy: Matias Muchnick/LinkedIn

    Lazy Vegan, a Dutch brand of plant-based meals, has dropped the word ‘vegan’ from its name, in a rebranding move it hopes will attract more flexitarians. The products themselves will remain vegan.

    Danish firm Planetdairy has acquired the equipment and technology assets from Swedish vegan cheesemaker Stockeld Dreamery, which shut down last month, to supercharge its hybrid dairy efforts.

    stockeld dreamery cream cheese
    Courtesy: Stockeld Dreamery

    Animal rights charity Mercy for Animals has announced that current president Arash Yomtobian has taken over as CEO from Leah Garcés. He will serve in both roles.

    Policy, awards and events

    Danone, Walmart and Intact Insurance Company have reached a C$6.5M settlement to resolve a class-action lawsuit against the sale of plant-based milk products linked to listeria. Those who drank said products are entitled to compensation from C$400 (for those who suffered symptoms for up to 48 hours to C$150,000 (for severe complications).

    michroma cj cheiljedang
    Courtesy: Michroma

    Californian natural colourant maker Michroma, which makes food dyes with fungi fermentation, has won The Future is Fungi Award 2025, part of which is a $289,000 prize and access to a network of partners, including L’Oréal, Novonesis, and Stanford University.

    In the UK, the London Vegan Fayre will be held at Kensington Town Hall on Saturday, December 6, from 10am to 6pm, with tickets costing £8 in advance (and £10 on the door).

    Check out last week’s Future Food Quick Bites.

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    This post was originally published on Green Queen.

  • Exclusive: This Cultivated Meat Marketplace Sells Inputs & Equipment for Manufacturers

    cultigen group
    5 Mins Read

    Cultigen Group, which opened an online cultivated meat shop for consumers this year, has now launched a B2B marketplace for companies.

    To make it easier for the cellular agriculture industry to access equipment and inputs for future-friendly food production, UK-based Cultigen Group has opened an online marketplace for “cultivated meat procurement”.

    The platform, called Cellbase, connects suppliers of bioreactors, growth media, scaffolds, cell lines, sensors, and processing equipment with cultivated meat startups and researchers.

    “The supply chain is fragmented. Companies spend weeks chasing quotes and manually gathering product information across multiple vendor websites,” explains David Bell, founder of Cultigen Group.

    “Every emerging industry hits this wall. Someone has to build the rails. That’s what we’re doing. Cellbase removes procurement friction so companies can focus on R&D and scale rather than email chains and PDF spec sheets,” he adds.

    Cellbase’s launch comes six months after Bell set up a consumer-facing online store for cultivated meat, for when it eventually gets regulatory approval and enters the European market.

    These projects are part of the wider Cultigen Group, which emerged over the last 18 months as Bell mapped infrastructure gaps across the cultivated meat value chain.

    “Rather than building one business, I realised the industry needed an ecosystem, so I built out all the parts where I can add value through my niche expertise,” he said.

    Cellbase supports multiple currencies and languages

    cellbase
    Courtesy: Cellbase

    Bell notes that Cellbase is an international B2B marketplace, with localised currency support for “every major currency worldwide”. It has also translated the platform into 20 languages, including Dutch, simplified Chinese, Hindi, Korean, Spanish, Thai and Arabic, covering around 95% of the cultivated meat industry.

    Now, the website is live with the first cohort of partners across three core categories: cells, media, and scaffolds. “Launch suppliers include Multus, Sallea, Quest Meat, KCell, Mor-Cell.bio, Cellcraft, CellxCell, Qkine, Nexture Bio, and Defined Bioscience,” reveals Bell.

    We’re now actively onboarding across all other categories too: bioreactors, sensors, scaffolding, equipment, consumables, analytical tools, and services,” he adds. “We’re building comprehensive category coverage and looking for suppliers who want to be part of the industry’s default procurement platform. The target is 30 suppliers by year-end, and we’re moving fast.”

    The idea is similar to Ocatté Base, the B2B marketplace operated by Japanese cellular agriculture pioneer, IntegriCulture. “I respect what they’re attempting. That said, Cellbase operates at a different scale of sophistication,” says Bell.

    This includes multiple product categories with deep taxonomies; advanced filtering, search, and comparison via structured metadata parsing, full e-commerce functionality (online ordering, cart and checkout); comprehensive marketplace infrastructure (order management, automated payouts, account dashboards, etc.), and multiple suppliers across categories.

    “We’re a fully-fledged marketplace built to remove procurement friction, not a directory or consortium model. Think specialised infrastructure for cellular agriculture,” says Bell.

    Cellbase generates revenue the same way “most successful marketplaces” do: by taking a commission on completed sales. This covers platform infrastructure and hosting, payment processing, buyer acquisition and marketing, customer service, and product cataloguing, search, and comparison tools.

    There are no listing fees, monthly charges, or hidden costs. “Suppliers only pay when they make sales,” he explains. “Our incentives align: we win when they win.”

    Filling the technical execution and transparent pricing gaps

    cultivated meat shop
    Courtesy: Cellbase

    What roadblocks did Bella encounter when setting up Cellbase? “Honestly, the market response validated something we already suspected: this infrastructure gap was real. Suppliers approached us to list, buyers asked when they could order, and researchers engaged before launch. That told us we’re solving an actual pain point, not building a solution looking for a problem,” he outlines.

    “The challenge has been technical execution – creating uniform metadata structures across multiple products and categories. Suppliers provide specs in PDFs, manuals, and inconsistent formats. We’ve parsed and standardised that data into structured fields so buyers can actually compare products apples-to-apples.

    “The other friction point: pricing transparency. Many suppliers still operate on ‘request for quote’ systems: PDFs, email chains, weeks of back-and-forth. We’ve brought unit pricing, shipping costs, and purchasing into a single interface. One-click ordering, card or bank transfer, PO support.

    “Everything we build focuses on removing friction. This industry runs on dated procurement workflows, and that slows everyone down. Cellbase solves that. The faster scientists can source what they need, the faster products reach the market.”

    Bell bootstrapped the business, which has no external funding so far (and “currently none needed”). “We’re a small team that’s built everything from the ground up – every brand, site, system – without external funding. We move at operator speed: tight feedback loops, rapid iteration, sophisticated execution,” he says. “As we hit scale milestones, we’ll expand strategically where it creates leverage.”

    An all-encompassing vision for cultivated meat

    lab grown meat stores
    Courtesy: Cellbase

    Culivated Meat Shop and Cellbase are far from the breadth of Cultigen Group’s vision. The company says unlocking these proteins’ potential requires more than scientific innovation: commercial execution, public trust, and practical systems that make it visible, accessible, and desirable are equally important.

    As such, it is building a host of ventures tackling different tenets of the protein transition. Via public advocacy body the Cultivarian Society, it aims to establish “cultivarian” as a dietary identity for people who eat cultivated meat, while it’s planning an editorial platform called The Growth Medium and a real-time intelligence directory engine titled Cultideck.

    Further, Cultigen Group is developing Cell.farm, an infrastructure platform that promises a reimagination of production accessibility and scalability.

    As it builds this ecosystem, it’s recording quick progress on the ventures it has already introduced. Cultivated Meat Shop, for example, now operates localised domains and languages in over 20 markets in Europe, including Spain, the Netherlands, Poland, Sweden, and France.

    “This positions us as the default consumer entry point for cultivated meat across the continent when products reach the market,” says Bell. “Products aren’t yet approved for retail in the UK or EU, so we’re in pre-launch positioning mode, building SEO authority, email subscribers, and brand equity ahead of regulatory clearance.”

    He adds: “We’re not onboarding companies yet in the traditional retail sense. We’re owning the digital real estate and building an audience ahead of market opening. First-mover advantage isn’t launching first; it’s being ready when regulation clears.”

    And Cultigen Group is certainly positioning itself to be ready. Can it grab that advantage?

    The post Exclusive: This Cultivated Meat Marketplace Sells Inputs & Equipment for Manufacturers appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Americans Will Be Able To Buy Protein Powder Made From Air in 2026

    solein protein shake
    3 Mins Read

    Solar Foods has announced the latest partnership for its gas-fermented Solein protein, which will form the base of Pothos protein powders to be launched in early 2026.

    Six months after introducing a prototype protein powder made from thin air, Solar Foods has notched its first commercial deal for the format.

    The Finnish company has teamed up with US nutritional supplement and lifestyle company Pothos, which will integrate the former’s Solein ingredient into a line of ready-to-mix vegan protein powders under its renewed PRVL brand.

    The limited-edition range is set to be rolled out in the US early next year. The announcement comes a week after Solar Foods collaborated with Fermenta to tease a line of gluten-free Solein protein bars, also slated for launch in Q1 2026.

    Solar Foods hails ‘big milestone’

    solein
    Courtesy: Solar Foods

    Solein is produced by feeding microbes on gases like carbon dioxide, hydrogen and oxygen, eschewing the need for sugar and, subsequently, farmland, water for irrigation, and fertilisers and pesticides. The microbes are grown in a liquid form, and later dried into a flavourless powder that has 78% protein, 6% fat, 10% dietary fibre, and a macronutrient profile akin to dried soy or algae.

    The deep-yellow powder has all nine essential amino acids, zero cholesterol or saturated fat, and is packed with iron and vitamin B12. Plus, it has a mild flavour, making it an ideal base for a variety of products.

    Solar Foods calls Solein the “most sustainable protein” on Earth. The main raw materials for production are carbon dioxide and renewable energy, resulting in emissions equal to just 1% of those generated by conventional meat, and 20% of plant proteins.

    “Solein offers exceptional nutritional values, great taste and minimal environmental impact, setting a new standard for nutritional protein, and we can’t wait to see products powered by Solein available for consumers,” said Troels Nørgaard, chief commercial and product officer at Solar Foods.

    “Solein fits perfectly into clean-label products and Pothos’ minimalist approach featuring only essential, high-quality ingredients,” he added.

    “Pothos shares our excitement about Solein, and they have been able to develop a product to market really fast. It is a big milestone for us to enter this market segment and the ready-to-mix product category in the US.”

    Pothos taps into protein-hungry Americans with Solein

    solein protein
    Courtesy: Solar Foods

    Pothos, based in Texas, makes clean-label supplements “with a minimalist approach”. The protein powders it’s launching with Solein are non-dairy, gluten-free, and contain no soy.

    “PRVL is pioneering a new generation of protein, one that proves innovation doesn’t need excess. Every element is intentional; every choice backed by science, designed to meet the growing demand for cleaner, smarter, and more sustainable nutrition,” said Thomas Miller, VP of operations at Pothos.

    “We are very excited to work with Solein, which perfectly fits our philosophy of producing minimalist products free from unnecessary additives, offering a complete amino acid profile and vegan-friendly, non-GMO characteristics.”

    Solar Foods has already commercialised Solein in a bunch of products in Singapore, including mooncakes, ice cream sandwiches, chocolate snack bars, and beanless lattes. This year, it notified the US FDA of its self-affirmed GRAS status, singling out the health and performance nutrition sector as its initial target market.

    It comes as 70% of Americans try to consume protein this year, and one in three increased their intake, spawning protein-spiked coffee syrups, cup noodles, Doritos, and water.

    The publicly-listed company has raised around €83M in equity and debt funding, and signed several supply and product development agreements, including with US-based GLP-1 wellness company Superb Food and Italian food firm KelpEat. In fact, three other commercialisation deals could account for half of the production capacity of its upcoming large-scale facility, dubbed Factory 02.

    This facility, expected to begin operations in 2028, will be able to churn out 12,800 tonnes of Solein annually at €4.30-5.20 per kg. Its current demo plant, Factory 01, has a capacity of 160 tonnes of Solein per year, which is set to increase to 230 tonnes by 2026.

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  • SuperMeat Raises $3.5M to Launch Cultivated Chicken in Europe

    supermeat funding
    4 Mins Read

    Israeli food tech startup SuperMeat has secured $3.5M in an ongoing funding round to support the commercialisation of its cultivated meat in Europe.

    A year after announcing it could produce cultivated meat at price parity with conventional chicken, SuperMeat has taken a big stride in its path to bringing the innovation to market.

    The Tel Aviv-based startup has bagged $3.5M in fresh funding to commercialise the production of its premium cultured chicken in Europe.

    The round was led by existing shareholder Agronomics, which invested $2M (via a combination of cash and new shares) and was joined by Milk and Honey Ventures (another return investor). It takes the company’s total raised to $18.5M.

    It’s part of a larger effort to raise $4.5M through the issue of a Simple Agreement for Future Equity (SAFE), which allows subscribers to convert their investment into equity at the next qualifying fundraise or other liquidity event at a 70% discount, capped at a post-money valuation of $35M.

    “We are proud to further increase our investment in SuperMeat and its team,” said Agronomics executive chair Jim Mellon. “Its progress towards industrial-scale cultivated meat represents not only a compelling financial opportunity but also a strategic shift toward a cleaner, more resilient, and technologically advanced future for food.”

    How SuperMeat makes affordable 100% cultivated chicken

    supermeat
    Courtesy: Dror Varshavski

    SuperMeat is one of the earliest players in the cultivated meat space, having been founded a decade ago by Ido Savir, Shir Friedman, and Koby Barak.

    Its meat comprises muscle and fat derived from chicken cells, produced via a continuous process. These are grown in a seeding bioreactor, where they’re provided warmth, oxygen and nutrients. This helps them mature into meat tissues just like they would in an animal’s body. Once the cells reach the desired density, they’re harvested by removing the remaining liquid feed.

    The meat mass is harvested daily in the form of ground chicken that’s ready to be cooked. The process requires minimal space and resources and produces three lbs of meat (the same as the yield from one chicken) in just two days, compared to the 42 days it takes to raise and process a chicken.

    SuperMeat’s robust, self-renewing cell line allows it to reach densities of 80 million cells per ml in just nine days. It has developed a high-throughput system that replaces expensive animal-derived ingredients like serum and albumin with more affordable alternatives, resulting in media costs of under 50 cents per litre.

    Last year, the firm revealed that it had made several breakthroughs to make its cultivated chicken more affordable. The combination of a highly stable cell line, a fully controlled animal-free media formulation, and rapid differentiation protocols helped it achieve production costs of $11.8 per lb at a 25,000-litre scale, in line with the price of premium chicken in the US.

    And importantly, these cost advancements are based on a 100% cultivated chicken product (with 85% muscle and 15% fat), not a hybrid version with minimal cell-cultured ingredients and a larger share of plant-based inputs.

    SuperMeat has deals in place to commercialise in Europe

    supermeat cultivated meat
    Courtesy: SuperMeat

    “As global demand for protein continues to rise, it is essential to meet this demand sustainably, reducing the environmental and health impacts associated with industrial agriculture,” said Mellon. “Companies such as SuperMeat and its partners are delivering the science, technology, and commercial readiness necessary to drive meaningful change.”

    A life-cycle analysis by CE Delft last year found that SuperMeat’s innovation is responsible for roughly 50% fewer carbon emissions than conventional chicken.

    The company currently operates a facility that can churn out several hundred lbs of cultivated chicken in a week; when scaled to an industrial facility, it’s expected to manufacture 6.7 million lbs (or three million kgs) of the protein annually – equivalent to around 2.7 million chickens, with 80% less land required.

    SuperMeat has been working with regulators across the US, Europe and Asia. And while the US has long remained its top priority, this latest investment puts Europe at the centre of its commercial plans.

    The startup is a founding member of Cellular Agriculture Europe, and has partnered with German poultry giant PHW Group to launch its cultivated chicken in the EU. Moreover, it has signed a deal with Swiss retail leader Migros to produce and distribute the innovation in Switzerland. And earlier this year, it teamed up with biotech company Stämm to bring its cultivated meat to market by 2026.

    “Over the past year, we have made substantial advancements across our production platform, for the first time making cultivated chicken production commercially viable, and are now focused on translating these achievements into commercial launch,” said Savir, who is SuperMeat’s CEO.

    “This investment supports our progress toward bringing cultivated chicken to market with partners who understand how significant this category can become as demand and expectations evolve.”

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  • The World’s First Cultivated Meat Farm is Now Open in the Netherlands

    cultivated meat farm
    5 Mins Read

    RespectFarms has launched a pilot farm to produce cultivated meat in the Netherlands, with Corné van Leeuwen becoming the first farmer to receive EU funding for these proteins.

    Backed by public funding from the EU and the provincial government, dairy farmer Corné van Leeuwen will now also produce cultivated meat.

    Thanks to systems integration firm RespectFarms, his dairy operation in South Holland is now equipped with a cultivated meat production unit, making it the first such farm in the world.

    With the cultivated meat units installed and operational in the coming weeks, van Leeuwen’s farm will demonstrate how livestock farmers can integrate these proteins into their existing setups, allaying fears of the technology’s impact on the farming community.

    The project is supported by the European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-Agri) and the South Holland province, making van Leeuwen the first farmer globally to receive agricultural funding to grow cultivated meat.

    “We’re building a model where livestock farmers remain at the centre of food production, not replaced by factories,” said Ira van Eelen, co-founder of RespectFarms and Cellular Agriculture Netherlands. “This is an opportunity to make the protein transition fair, transparent, and rooted in rural communities.”

    Farmers must be at the centre of the cultivated meat ecosystem

    lab grown meat farm
    Courtesy: Respectfarms

    RespectFarms integrates cultivated meat and the knowledge of technology partners to develop a scalable, on-farm model for these proteins. Instead of relying on massive, centralised facilities, the startup supports a local, farm-first approach.

    This scale-out model introduces advanced agritech to farms, supporting innovation, income diversification, and locally rooted food production. It generates new knowledge and opportunities for livestock farmers and policymakers, and boosts the economic foundations of rural communities.

    “As a farmer, you have to look ahead, especially these days,” said van Leeuwen, whose farming family has always championed innovation, from using milking robots to producing artisanal cheese. “This is a chance to see whether a new income model can fit alongside what we already do. Making cultivated meat on the farm makes sense for many reasons. Not trying it would be a missed opportunity.”

    RespectFarms has previously explained that through this model, farmers would be able to produce more meat with fewer cows, which wouldn’t need to be slaughtered. It safeguards them against any disease risk to the livestock (and eventually humans who consume their meat).

    “RespectFarms boils down a world problem to farm size. And once it works, we scale this out to the world to increase impact,” said Ralf Becks, co-founder of RespectFarms.

    The project creates a real-world test centre for learning how cultivated meat production can complement livestock farming. And that has been a major sticking point for critics of the technology, with policymakers citing threats to farmers as the drivers of legislative restrictions and bans on cultivated meat.

    lab grown meat farmers
    Courtesy: Respectfarms

    In fact, farmers recognise the opportunities presented by cultivated meat and have opposed such bans, noting that they didn’t need the government’s help to compete with these proteins. Instead, they’re more worried about the social issues brought on by this technology, like Big Food controlling the market or the knock-on effects on rural communities, than the impact on their bottom lines.

    Further, consumer organisation Euroconsumers notes that small-scale on-farm cultivated meat production “can offer opportunities for farmers“, as long as we “keep things fair and make sure benefits don’t just go to a few big players”.

    Respectfarms to open experience centre to boost public engagement

    Euroconsumers also found that when it comes to ensuring the safety of cultivated meat, way more Europeans place their trust in farmers (27%) than retailers or private companies (11%), according to a Euroconsumers survey this year.

    So it’s a positive sign that public bodies are recognising this. EIP-Agri is an EU framework that connects farmers, researchers, and businesses to accelerate agricultural innovation. It funds experimental projects that enhance productivity, sustainability, and knowledge sharing.

    Meanwhile, the South Holland province contributed funds to support innovation, farmer engagement, and knowledge exchange. “This initiative demonstrates how innovation in agritech and biotech supports both our province and the Netherlands in the protein transition, while also creating economic opportunities,” said Meindert Stolk, the regional minister for economy and innovation.

    “By developing technology and knowledge locally and exporting it internationally, we strengthen our position as a leader in sustainable food production and strategic technology,” he added.

    lab grown meat farmers
    Courtesy: Respectfarms

    RespectFarms co-founder Florentine Zieglowski said the firm is “pioneering a fast way to commercialise cultivated meat – decentralised and together with agricultural, tech and supply chain partners”. These include Wageningen University & Research, cultivated meat firms Mosa Meat, Aleph Farms, Multus, sustainable agriculture company Kipster, and facility design specialist Royal Kuijpers.

    Together, they’re part of the Craft (Cellular Revolution in Agriculture and Farming Technology) Consortium, which was awarded €2M in a grant co-funded by the EU-backed accelerator, EIT Food, to build the cultivated meat farm.

    Respectfarms will open an experience centre at van Leeuwen’s farm next spring, engaging with farmers, value chain stakeholders, and policymakers, while welcoming local communities and educators to witness cultivated meat production firsthand. The goal is to foster public engagement and transparency, a key tenet for greater consumer acceptance of cultivated meat.

    “People need to see what’s really happening,” said van Eelen. “It’s good to have a place where science meets farmers, citizens, and policymakers to learn, debate, and co-create the future of food production and farming.”

    The post The World’s First Cultivated Meat Farm is Now Open in the Netherlands appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Chromologics Raises $8M to Bring Fermented Red Dye to US & EU Food Companies

    chromologics funding
    4 Mins Read

    Danish precision fermentation startup Chromologics has secured €7M ($8M) in funding to commercialise its natural food-grade alternative to synthetic red dye.

    Amid the rush to phase out synthetic dyes from food products, one startup has taken a big step towards bringing its natural alternative to market.

    Copenhagen-based Chromologics, which uses precision fermentation to develop sustainable food colourings, has raised €7M ($8M) in fresh funding from existing backers Novo Holdings and Danish state fund EIFO, as well as new investors Döhler Ventures, Collateral Good Ventures and Synergetic.

    The round takes the startup’s all-time funding to $21.7M, and will help it complete regulatory submissions for its bio-based food dye, Natu.Red, with the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA).

    Additionally, the capital will support the scale-up of its production, in collaboration with a large-scale contract manufacturer, as well as the eventual product launch.

    “We continue to be impressed by the company’s ability to develop a truly differentiated red colour, and by the maturity of its technology, which has already led to a competitive cost position with potential for further optimisation,” said Thomas Grotkjær, partner at Novo Holdings’s Planetary Health Investments division.

    “The constructive dialogues with strategic players suggest that we can scale the business rapidly upon regulatory approval,” he added.

    How Chromologics uses microbes to produce natural food dyes

    chromologics
    Courtesy: Chromologics

    Founded in 2017 as a spin-out of the Technical University of Denmark, Chromologics has developed a precision fermentation platform to make cost-effective food dyes compatible with a wide array of dietary requirements.

    Precision fermentation involves inserting a DNA sequence into microbes to teach them to produce specific molecules when fermented. The firm uses the tech to create an alternative to carmine, the red pigment traditionally derived from crushed beetles and cochineal insects.

    The microbes are fed on sugar and other nutrients while submerged in water, helping them produce the red colour during the process. Chromologics can operate a circular system by recycling the water and using green energy for its fermentation runs.

    The end product, Natu.Red, is tasteless, odourless and stable across a wide temperature and pH range. The fermentation process allows the startup to operate independently of traditional seasonal production cycles and geographic constraints, and also requires less land, water and agricultural inputs than existing natural colours extracted from fruits and vegetables.

    The pigment can be used in a multitude of applications, from baked goods and confectionery to snacks, beverages, and plant-based meat alternatives.

    Moreover, Chromologics has another colour in its portfolio, called Sustainly.Red that is designed for categories beyond food, such as textiles and cosmetics.

    “In times of shifting priorities, we deeply value the continued trust in our mission. Biomanufacturing remains essential to stabilise food supply chains – an endeavour that requires patient investors who understand the realities of innovation,” said Chromologics CEO Gerit Tolborg, who founded the startup with CTO Anders Ødum.

    “The support from our existing shareholders underscores the confidence in both Chromologics’ technology and its commercial potential. Chromologics has demonstrated the cost efficiency, scalability, safety, and product-market fit of Natu.Red,” she added.

    Chromologics has conducted trials with 90+ companies

    red dye alternative
    Courtesy: Chromologics

    The investment in Chromologics comes during an upheaval against synthetic food dyes, thanks in large part to the Make America Healthy Again movement birthed by Robert F Kennedy Jr.

    The US health secretary has called food colourings “the most egregious” type of additives, claiming that they are behind a range of health issues, including cancer, hyperactivity and possibly autism.

    In January, before RFK Jr took office, the FDA announced a ban on Red Dye No. 3, a petroleum-derived hue shown to be carcinogenic in rats. He has since been calling on food industry giants to shift away from synthetic colours, a move supported by two-thirds of Americans. And Big Food has obliged, with Nestlé, Mars, Kellogg’s, General Mills and others all removing artificial dyes from various products.

    “As bans on synthetic food colourants increase and current natural alternatives fall short and are not fully sustainable, Chromologics sets itself apart with proven, scalable, cost-competitive fermentation-derived colours,” said Sara Sande, partner at EIFO. “In Chromologics, we see a future technology leader with strong commercial potential in the growing natural food colour market.”

    The startup has garnered interest from companies across multiple sectors, from beverages and confectionery to plant-based products. It has already conducted trials with more than 90 food manufacturers in the US and Europe over the last four years, generating insights into the performance and application potential of Natu.Red.

    It is one of several firms vying for a piece of the $4.8B natural dyes market, including Michroma, Phytolon, Exberry, Vetik, and Material Futures Lab.

    Rodrigo Hortega de Velasco, director at Döhler Ventures, said Chromologics is poised to lead the shift: “The sustainable fermentation technology provides a stable, scalable, and cost-competitive solution for customers to quickly transition from existing solutions to the high-quality, natural colours that are required to meet both new legislative frameworks and a surging consumer demand.”

    The post Chromologics Raises $8M to Bring Fermented Red Dye to US & EU Food Companies appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Eat Just Introduces Better-Than-Chicken Plant-Based Meat to 3,000 Walmart Stores

    just meat chicken
    4 Mins Read

    Californian food tech pioneer Eat Just’s vegan chicken, called Just Meat, has outperformed conventional versions, and is now available in nearly 4,000 stores across the US.

    Eat Just, the maker of the vegan Just Egg and the Good Meat cultivated chicken, has expanded its portfolio with a move into plant-based meat.

    This past August, the Californian company soft-launched Just Meat, a vegan chicken made from wheat and soy protein, which it says has beaten conventional chicken in taste tests.

    The new products have now landed in over 3,050 Walmart stores across all 50 states and Puerto Rico, as well as being available at Sprouts, H-E-B, Giant, Hannaford, Albertsons United, Tops, and more supermarkets, with a total footprint close to 4,000.

    “We are launching broadly into foodservice in December,” Josh Tetrick, co-founder and CEO of Eat Just, tells Green Queen.

    just chicken vegan
    Courtesy: Eat Just

    Taste-testers prefer Just Meat over conventional chicken

    Just Meat has been six years in the making. “The R&D was [about] building the right tools to form real fibres, to get the bite right, to layer the way animal muscle does,” explains Tetrick.

    “We think plant-based chicken should simply taste better than the animal alternative, and if it does that, it wins. That was the gap we saw in the market.”

    Just Meat is available in four flavours: original, Buffalo, sesame-ginger, and chilli-lime. It combines wheat protein and soy protein concentrate with sunflower and coconut oils, cornstarch, flavourings and seasonings, modified food starch, soy lecithin, and xanthan gum.

    The meat alternative contains 24g of protein per 100g, over 1g of fibre, and zero cholesterol. At Walmart, it’s available in half-pound bags for $5.50 – in comparison, Tyson Foods’s grilled chicken strips are priced at $3.08 for the same size, while Foster Farms’s version costs $3.99.

    “Just Meat performs like pulled chicken in every recipe where people already use chicken today,” says Tetrick. “In an independent 24-person preference test conducted by Nichols Research, Just Meat outperformed a leading frozen chicken strip.

    Expanding on this, he added: “The majority of participants preferred Just Meat on flavour, texture, and overall liking, making it the first time a plant-based chicken beat the animal version in a direct consumer preference test.”

    eat just chicken
    Courtesy: Eat Just

    Just Egg to launch in Europe in January, as Good Meat looks to lower costs

    Just Meat’s expansion comes amid a surge in purchases of Just Egg, which has capitalised on the US egg crisis. In January alone, the mung bean egg’s sales grew five times faster than in the past year, while 56% of shoppers returned to buy more (a three-point increase from 2024).

    And earlier this month, Eat Just revealed that this growth has only accelerated since. “Just Egg has the highest velocity of all plant-based proteins in the US,” says Tetrick, citing SPINS data from the previous four weeks. “That gives us confidence that when you give people something that tastes good, that is highly differentiated, it will win with consumers.”

    Moreover, the vegan egg has made its way into Europe this year, after Eat Just partnered with Vegan Food Group, owner of brands like Meatless Farm and VFC, on an exclusive manufacturing and distribution deal.

    Just Egg’s rollout was meant to begin in the UK first (followed by Germany), but the product hasn’t made it onto shelves yet – instead, it has been showcased at events all across the UK in recent months. But Tetrick confirms that Just Egg will begin its rollout in Europe in early January.

    just egg uk launch
    Courtesy: Eat Just

    Not only did Eat Just pioneer vegan eggs; it was the first company to begin selling cultivated meat anywhere in the world, after securing regulatory approval in Singapore in 2020 (followed by a US green light in 2023).

    That brand of cultivated chicken, Good Meat, was available at several foodservice establishments in the city-state before a packaged version with a revamped recipe was rolled out into retail last year. Tetrick confirms that Huber’s Butchery is still selling the Good Meat chicken, adding that the focus here is on “long-term R&D to meaningfully bring the cost down at much larger scales”.

    Just Meat is not the only new product format unveiled by the company this year. In May, it launched Just One, a range of protein powders made from the same mung bean base that powers Just Egg, which can also double as an egg substitute in baking.

    The post Eat Just Introduces Better-Than-Chicken Plant-Based Meat to 3,000 Walmart Stores appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: Vegan Protein Buns, Korean Cultivated Meat & Functional Mushrooms

    space f lab grown meat
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Crafty Counter’s protein buns, Too Good To Go’s Whole Foods partnership, and Space F’s cultivated meat tasting.

    New products and launches

    US vegan startup Crafty Counter, maker of Wunder Eggs, has launched plant-based protein buns in an initial egg and cheese flavour. The hemp scramble inside contains 40% more protein than a chicken egg, and each bun has 11g of protein and 4g of fibre. They’re available on its website for $49.99 per 12-pack.

    vegan protein buns
    Courtesy: Hema Reddy/LinkedIn

    Omaha-based firm AgVault has introduced a precision fermentation technology to produce a whole-cell yeast ingredient with 50% protein, higher essential amino acid and beta-glucan content, and up to 200% more probiotic content than competitors.

    Continuing its nationwide rollout, Wildtype has brought its cultivated salmon to Arizona, by way of Tucson’s Kingfisher Bar & Grill. It’s served as a salmon crudo appetiser.

    wildtype salmon
    Courtesy: Wildtype

    Surplus food app Too Good To Go has expanded its partnership with Whole Foods Market with the launch of seven Surprise Bag categories at more than 530 stores across the US, priced between $6.99 and $9.99 for baskets valued at $21-30.

    Danish natural colouring giant Oterra has partnered with Sweden’s Seprify to launch a plant-based whitening ingredient that replaces titanium dioxide (TiO2) across food and beverage applications.

    colruyt vegan
    Courtesy: Colruyt Group

    In Belgium, retail giant Colruyt Group has opened a high-tech pop-up store under its Okay brand at Vrije Universiteit Brussel, which exclusively sells plant-based products. It will go on tour next year.

    British plant-based brand THIS has expanded its whole-food offerings with a Christmas-special chestnut, mushroom and caramelised onion nut roast, which will be available exclusively in Tesco stores nationwide from December 8 for three weeks. It’s priced at £7.50 and serves four.

    Company and finance updates

    Finnish functional mushroom startup Kääpä Biotech has secured $9M in financing to scale operations, expand vertical integration, and accelerate the rollout of its NordRelease line of products.

    kaapa mushrooms
    Courtesy: Kääpä Biotech

    Singapore startup Anomaly Bio has raised $2.6M in pre-seed funding to produce microbial ingredients for industries like crop protection, nutrition, and personal care.

    Canadian performance nutrition brand Vegain has launched a crowdfunding campaign on FrontFundr to support its flagship product, Surge, a clear protein drink blending 25g of plant protein with electrolytes. It has nearly met its $500,000 target in just a week.

    vegain surge
    Courtesy: Vegain

    Along similar lines, French plant-based meat maker La Vie has closed its latest crowdfunding campaign, raising nearly €650,000 more and bringing its total number of investors to over 3,500.

    Israeli cellular agriculture company Pluri has signed a number of commercial agreements with food and agtech leaders in Asia, Europe, and the US under its brands Ever After Foods (cultivated meat), Kokomodo (cell-based chocolate), and Coffesai (cell-cultured coffee).

    lab grown meat korea
    Courtesy: Yeonjoo La/LinkedIn

    Speaking of which, Korean startup Space F hosted a tasting event for its cultivated pork luncheon meat, showcasing both a 100% cultivated meat version and a hybrid option mixed with plant proteins.

    British tempeh leader Better Nature has hired Victoria Harrison as its new marketing director in a maternity cover role. She has previously held senior roles at Ella’s Kitchen and Nurture Brands.

    Policy and research developments

    The European Food Safety Authority has published new, clearer guidance for companies seeking regulatory approval for novel fermentation-derived foods, outlining how to describe the microbes and the substances they produce, how to identify safety concerns, and what data is needed for risk assessment.

    Noma, one of the world’s best eateries, and Novonesis (owned by Ozempic owner Novo Nordisk) have teamed up to develop bio-based products through fermentation for the former’s Noma Projects line, which is the latest iteration of the soon-to-be-closed restaurant.

    noma novonesis
    Courtesy: Novonesis

    The US Department of Agriculture has awarded $611,000 to Jiakai Lu, an associate food science professor at the University of Massachusetts Amherst, for a three-year project to create a computational framework to enhance the texture of plant-based meat.

    The Spanish Association of Plant-Based Foods and Beverage Producers, or Vegetal/es, has presented a proposal to develop a national action plan for plant-based foods in its fourth annual summit.

    vegetal es
    Courtesy: Vegetal/es

    The European Food Information Council has relaunched its Switch To Whole Grains campaign to plug the EU’s fibre gap, since diets low in whole grains are linked to 145,000 preventable deaths and 2.9 million years of healthy life lost across the region.

    Finally, students at the University of Basel in Switzerland have voted to shift towards a fully vegan catering menu by 2030, with 53% of the 3,000-odd voting students saying yes to the change.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Vegan Protein Buns, Korean Cultivated Meat & Functional Mushrooms appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: Vegan Protein Buns, Korean Cultivated Meat & Functional Mushrooms

    space f lab grown meat
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Crafty Counter’s protein buns, Too Good To Go’s Whole Foods partnership, and Space F’s cultivated meat tasting.

    New products and launches

    US vegan startup Crafty Counter, maker of Wunder Eggs, has launched plant-based protein buns in an initial egg and cheese flavour. The hemp scramble inside contains 40% more protein than a chicken egg, and each bun has 11g of protein and 4g of fibre. They’re available on its website for $49.99 per 12-pack.

    vegan protein buns
    Courtesy: Hema Reddy/LinkedIn

    Omaha-based firm AgVault has introduced a precision fermentation technology to produce a whole-cell yeast ingredient with 50% protein, higher essential amino acid and beta-glucan content, and up to 200% more probiotic content than competitors.

    Continuing its nationwide rollout, Wildtype has brought its cultivated salmon to Arizona, by way of Tucson’s Kingfisher Bar & Grill. It’s served as a salmon crudo appetiser.

    wildtype salmon
    Courtesy: Wildtype

    Surplus food app Too Good To Go has expanded its partnership with Whole Foods Market with the launch of seven Surprise Bag categories at more than 530 stores across the US, priced between $6.99 and $9.99 for baskets valued at $21-30.

    Danish natural colouring giant Oterra has partnered with Sweden’s Seprify to launch a plant-based whitening ingredient that replaces titanium dioxide (TiO2) across food and beverage applications.

    colruyt vegan
    Courtesy: Colruyt Group

    In Belgium, retail giant Colruyt Group has opened a high-tech pop-up store under its Okay brand at Vrije Universiteit Brussel, which exclusively sells plant-based products. It will go on tour next year.

    British plant-based brand THIS has expanded its whole-food offerings with a Christmas-special chestnut, mushroom and caramelised onion nut roast, which will be available exclusively in Tesco stores nationwide from December 8 for three weeks. It’s priced at £7.50 and serves four.

    Company and finance updates

    Finnish functional mushroom startup Kääpä Biotech has secured $9M in financing to scale operations, expand vertical integration, and accelerate the rollout of its NordRelease line of products.

    kaapa mushrooms
    Courtesy: Kääpä Biotech

    Singapore startup Anomaly Bio has raised $2.6M in pre-seed funding to produce microbial ingredients for industries like crop protection, nutrition, and personal care.

    Canadian performance nutrition brand Vegain has launched a crowdfunding campaign on FrontFundr to support its flagship product, Surge, a clear protein drink blending 25g of plant protein with electrolytes. It has nearly met its $500,000 target in just a week.

    vegain surge
    Courtesy: Vegain

    Along similar lines, French plant-based meat maker La Vie has closed its latest crowdfunding campaign, raising nearly €650,000 more and bringing its total number of investors to over 3,500.

    Israeli cellular agriculture company Pluri has signed a number of commercial agreements with food and agtech leaders in Asia, Europe, and the US under its brands Ever After Foods (cultivated meat), Kokomodo (cell-based chocolate), and Coffesai (cell-cultured coffee).

    lab grown meat korea
    Courtesy: Yeonjoo La/LinkedIn

    Speaking of which, Korean startup Space F hosted a tasting event for its cultivated pork luncheon meat, showcasing both a 100% cultivated meat version and a hybrid option mixed with plant proteins.

    British tempeh leader Better Nature has hired Victoria Harrison as its new marketing director in a maternity cover role. She has previously held senior roles at Ella’s Kitchen and Nurture Brands.

    Policy and research developments

    The European Food Safety Authority has published new, clearer guidance for companies seeking regulatory approval for novel fermentation-derived foods, outlining how to describe the microbes and the substances they produce, how to identify safety concerns, and what data is needed for risk assessment.

    Noma, one of the world’s best eateries, and Novonesis (owned by Ozempic owner Novo Nordisk) have teamed up to develop bio-based products through fermentation for the former’s Noma Projects line, which is the latest iteration of the soon-to-be-closed restaurant.

    noma novonesis
    Courtesy: Novonesis

    The US Department of Agriculture has awarded $611,000 to Jiakai Lu, an associate food science professor at the University of Massachusetts Amherst, for a three-year project to create a computational framework to enhance the texture of plant-based meat.

    The Spanish Association of Plant-Based Foods and Beverage Producers, or Vegetal/es, has presented a proposal to develop a national action plan for plant-based foods in its fourth annual summit.

    vegetal es
    Courtesy: Vegetal/es

    The European Food Information Council has relaunched its Switch To Whole Grains campaign to plug the EU’s fibre gap, since diets low in whole grains are linked to 145,000 preventable deaths and 2.9 million years of healthy life lost across the region.

    Finally, students at the University of Basel in Switzerland have voted to shift towards a fully vegan catering menu by 2030, with 53% of the 3,000-odd voting students saying yes to the change.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Vegan Protein Buns, Korean Cultivated Meat & Functional Mushrooms appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Hungarian Parliament Votes to Ban Cultivated Meat, Despite EU Criticism & Legal Uncertainties

    lab grown meat hungary
    5 Mins Read

    Lawmakers in Hungary have overwhelmingly voted in favour of banning cultivated meat, even though the EU Commission has called the move “unjustified” and experts have questioned its legality.

    After nearly two years of attempts, the Hungarian government has succeeded in its attempt to stifle a food product that isn’t even on the market yet.

    In a vote on Tuesday (November 18), Hungary’s parliament voted to ban the production, distribution and marketing of cultivated meat, with 140 in favour, 10 against, and 18 abstentions. Exceptions to the ban are only applicable for medical and veterinary purposes.

    In his justification for the ban, the bill cited the need to protect “traditional rural lifestyles and human health” (as well as the environment), warning against the “potential dangers of non-traditional technologies”.

    “Food production [must] be linked to the land, as this is the basis of our traditions and culture, and if we move away from this, we will lose our identity,” agriculture minister István Nagy said a day before the vote. “The spread of meat produced in laboratory conditions would result in a lifestyle change that would completely upset European culture, which we cannot allow.”

    Hungary is the second European country to vote for a ban on cultivated meat, after Italy in 2023. Its efforts have been directly opposed by fellow EU member states, as well as the European Commission, which has said a ban would damage the free market and was “unnecessary” and “unjustified”.

    How Hungary’s ban on cultivated meat materialised

    Hungary’s path to the cultured meat ban began in January 2024, when Nagy publicly attacked the industry after meeting Ettore Prandini, president of the Italian farmers’ association Coldiretti, one of the loudest opponents of cultivated meat.

    Months later, Prime Minister Viktor Orbán weighed in on the issue in his annual state-of-the-nation speech, stating that the EU “talks nonsense” and is “dumping artificial meat and poor-quality GMO products on us”.

    In July, at the EU’s Agriculture and Fisheries Council meeting, Hungary used its presidency to call for efforts to “protect” Europe’s culinary traditions from novel foods like cultivated meat – in other words, it sought to outlaw these proteins.

    That sparked an EU-wide debate, including widespread backlash from countries like the Netherlands, the Czech Republic, Lithuania, and Sweden. The latter, for instance, said justifying the move by calling cultivated meat harmful to human health was “unacceptable”, highlighting that Hungary hadn’t provided any risk evaluations or demonstrated that these products might threaten human or planetary health.

    One of the top criticisms is that Hungary’s ban goes against EU law. The country submitted a Technical Regulations Information System (TRIS) notification to the EU Commission (a procedure aimed at preventing barriers to the free movement of goods among member states) detailing why it was prohibiting this industry, though its explanation was rejected by the executive body and several member states.

    Still, in March this year, Hungary’s deputy prime minister, Zsolt Semjén, submitted a bill to the parliament to attempt to ban cultivated meat, which policymakers voted to adopt yesterday.

    “Our country has examined the issue of cultured meat from all sides and has also subjected the regulation to the necessary EU procedures. Our position has not changed, even after these procedures were concluded, and the strictest possible regulation is needed,” said Nagy.

    “We only allow its use for medical and veterinary purposes, and in all other cases, we strictly prohibit the production and distribution of cultured meat in our country.”

    Hungary’s ban goes against consumers’ wishes

    lab grown meat ban
    Courtesy: Mosa Meat

    “It is undeniable that traditional food production has a positive impact on agriculture and rural living conditions as a whole,” Semjén writes in the bill, which is now awaiting a final signature from the president (who has five days to do so).

    “Technologies and production methods that differ from traditional ones contain potential dangers that threaten our fundamental values. We do not yet have a satisfactory answer to these challenges,” the text adds. “The presumed negative effects justify a general ban on the production and marketing of laboratory-grown meat.”

    Along similar lines, Nagy added: “The national government is committed to food production linked to the farmland and strengthening the countryside. Some people have become distant from nature, and a false romanticism is developing regarding wildlife. The majority of society must understand that without farmers, there is no food and no future. Artificial meat is a fabrication, and we insist on our culture.”

    Cultivated meat has been proven to be better for the planet (especially when produced via renewable energy), in addition to supporting animal welfare and, in the longer term, food security. Even farmers are embracing the technology, so to ban it on “presumed negative effects” is befuddling.

    Cultural protectionism has been cited as a justification for the ban in Italy, too. At the same time, the safeguarding of livestock producers is the bedrock of the seven state-level bans on cultivated meat in the US. Still, these farmers welcome the competition and have spoken out against placing restrictions on cultured meat.

    lab grown meat survey
    Courtesy: GFI Europe

    That sentiment isn’t just confined to the farmers. Most European consumers are also against banning cultivated meat, including over 60% of Hungarians. In fact, around 55% of the latter group support the sale of these proteins if they pass safety assessments from food regulators.

    So far, only two companies have filed to sell cultivated meat for human food in the EU: Parima (for cultivated duck) and Mosa Meat (beef fat). Since they’re at least a year away from entering the market, prohibitive decisions like Hungary’s are unnecessary, according to the EU Commission

    “A ban is therefore unjustified, since it could pre-empt the harmonised authorisation procedure for novel foods at EU level, which includes a scientific assessment by EFSA,” it said last year.

    The post Hungarian Parliament Votes to Ban Cultivated Meat, Despite EU Criticism & Legal Uncertainties appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Exclusive: MOA Foodtech’s AI Fermentation Service Turns Food Waste Into Sustainable Ingredients

    moa foodtech
    5 Mins Read

    Spanish startup MOA Foodtech has unveiled the MOA Box, a turkey service for manufacturers to create high-value ingredients from starch byproducts through fermentation and AI.

    To enable food companies to produce future-facing ingredients without the typical cost, time and regulatory barriers, MOA Foodtech has devised an out-of-the-box solution.

    The Madrid-based firm has launched a turnkey service called the MOA Box, which uses biotechnology and AI-directed fermentation to convert starch-rich byproducts into market-ready, high-value ingredients.

    A result of eight years of research, the platform offers manufacturers a fast, predictable, and commercially scalable route to product innovation at low costs.

    “We decided to launch the turnkey service for starch-rich by-products because the opportunity is massive and immediate. Starch side streams are abundant, underutilised, and highly suitable for fermentation, yet most companies lack the technology to turn them into high-value functional ingredients,” co-founder and CEO Bosco Emparanza tells Green Queen.

    “With our AI platform and fermentation expertise, we can offer a fast, de-risked, end-to-end solution that transforms waste into new revenue streams. It allows our partners to unlock value, improve sustainability performance, and differentiate their portfolios, while positioning MOA at the centre of a circular, scalable, and economically attractive ingredient ecosystem.”

    How MOA Foodtech uses AI to create waste-derived ingredients

    moa foodtech spain
    Courtesy: MOA Foodtech

    Emparanza founded the startup in 2021 with Susana Sánchez and José María Elorza, utilising biomass fermentation to develop high-value ingredients through the company’s AI platform, Albatros.

    “It models and simulates over 300 bioprocess scenarios per hour, matching substrates, yeast strains, and process conditions to identify the most efficient, low-cost, and low-impact route. This allows us to design the optimal bioprocess before we even step into the lab,” explains Emparanza.

    “Once the process is defined, we move into fermentation, where selected yeast strains convert starch-rich by-products into ingredients with targeted nutritional and functional properties. We then perform downstream processing, which may include separation, drying, extraction, or refining, depending on the final application.

    “Finally, we validate performance in food matrices and prepare for industrial scale-up, ensuring consistency, safety, and cost efficiency. Because we integrate AI, bioprocess engineering, and ingredient science, we’re able to develop solutions in a fraction of the time and with significantly reduced risk.”

    The AI Directed Fermentation tech results in a biomass boasting all essential amino acids and has a protein digestibility score of 0.9 (on par with soy, beef, eggs and casein). Combined with its functional attributes, the ingredient can be used in a range of applications, from plant-based meat and cheese to bread, sauces and pasta.

    The MOA Box integrates seamlessly into companies’ existing infrastructure, giving them access to its fermentation and bioprocessing workflow, expert technical support, and formulation guidance. It also generates up to 17.5 times more value from starch byproducts.

    “We’ve analysed more than 200 different side streams from multiple industries, and from that work we selected starch-rich by-products as our primary focus. These streams can come from the starch industry, bakery processing, cereal production, pea protein fractionation, and the potato sector,” says Emparanza.

    “They are generated in very large quantities, they are stable and low-cost, and – most importantly – when you combine them with the right microorganism and the right fermentation process, the yields and conversion efficiencies can be exceptionally high.

    “This is exactly where our AI platform becomes critical. Albatros evaluates each sidestream’s composition and predicts which strain–process combination will deliver the best technical, economic, and sustainability performance.”

    First product developed for meat analogues, snacks and pet food

    ai protein
    Courtesy: MOA Foodtech

    The MOA Box incorporates every stage of production, from substrate screening to regulatory validation and commercial rollout, allowing clients to move from byproduct analysis to a market-ready ingredient in six months.

    MOA Foodtech’s team supports the entire process, from AI-led bioprocess design to scale-up, technology transfer, and go-to-market strategy, ensuring rapid commercial deployment without the need for in-house R&D or infrastructure investment.

    Emparanza says his firm derives its revenue from a packaged turnkey service. “We use our AI platform to design a customised bioprocess for each client’s specific side stream. Once the optimal solution is developed, we transfer the full process and license the technology, enabling the client to produce the ingredient in their own facilities,” he explains.

    “Our revenue comes from customisation fees, technology transfer payments, and ongoing licensing or royalties linked to production volumes.”

    The company has validated its first full fermentation process in a 120-cubic-metre bioreactor with one of its industrial partners. “However, the core objective of this Box is not to build our own manufacturing footprint; it’s to transfer the optimised process to our clients through licensing, so they can produce the ingredient directly or through their manufacturing partners,” Emparanza notes.

    Speaking of partners, MOA Foodtech is already producing its first ingredient at industrial scale and selling it to manufacturers for use in pet food, meat analogues, and snacks. And at this year’s FI Europe event in Paris, it will unveil another product with one of its customers.

    “So you will continue to see our ingredients entering the market, both through our own developments and through co-developed products with industry players,” he says.

    The turnkey service launch comes months after MOA Foodtech received €14.8M from the European Innovation Council, €12.5M of which was contingent on matching funding from private investors.

    “We have planned the round for the end of next year, and we already have more than 50% of the required private investment committed,” Emparanza reveals. “This puts us in a strong position to unlock the €12.5M EIC funding as scheduled.”

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  • CSM Ingredients Unveils Carob-Based Cocoa Alternatives to Tackle Costs & Climate Crisis

    csm ingredients cocoa
    4 Mins Read

    CSM Ingredients, a leading bakery industry supplier, has forayed into the cocoa-free chocolate world with a range of carob-based innovations.

    It was in the 1970s, during the natural food movement, that carob gained popularity as a cocoa alternative.

    Already a symbol of food security amid wars and famine, the legume was colloquially (and disparagingly) termed ‘poor man’s chocolate’ at the time, thanks to its likeness in taste to the confection. However, carob chocolate never really caught on.

    Until, that is, this decade. A slew of companies has returned to this Mediterranean ingredient as a modern-day solution to the cocoa crisis, characterised by falling harvests and rising costs. The difference this time, though, is that these innovations are powered by food technologies that didn’t exist 50 years ago.

    The latest to join the carob train is CSM Ingredients, a leading supplier to the bakery industry, which has been left reeling by the volatility of the cocoa market. The Nexture-owned company has introduced Nuaré, a new line of carob-based cocoa alternatives to address the sector’s cost, supply and sustainability concerns.

    “We believe that innovation thrives where challenges arise. With cocoa facing increasing global constraints, our teams have responded with Nuaré, a carob-based range that delivers indulgence with purpose,” said CSM Ingredients CEO Christian Sobolta.

    CSM Ingredients’s cocoa-free solutions fit into bakery and ice cream products

    csm ingredients nuare
    Courtesy: CSM Ingredients

    The company said it developed the Nuaré range to ensure high performance and versatility across multiple categories, and in both artisanal and industrial settings. Each product is designed to be integrated easily into existing processes, ensuring flexibility, scalability, and cost efficiency.

    Current applications include cake coatings, which deliver a consistent shine and colour without greying or bloom and maintain a stable surface through freeze-thaw cycles, as well as ice cream coatings, which are optimised for viscosity and adhesion, ensuring a smooth, glossy finish.

    Nuaré also makes carob-based cocoa innovations for dark bakery mixes (think muffins and cakes), providing warm brown hues and consistent baking performance. Plus, they can be used in pastry fillings to offer a creamy, indulgent mouthfeel.

    The range can also be customised to provide bespoke solutions for clients. “More than an ingredient, Nuaré represents our commitment to creativity that empowers bakers and ice-cream makers to push boundaries; resilience in the face of supply volatility; [and] sustainability rooted in nature,” said Sobolta.

    CSM Ingredients noted that the new lineup offers a plant-based ingredient system that ensures cost predictability and continuous supply, responding to calls for reliable and resilient alternatives to cocoa. It also opens up more creative possibilities, given the ingredients’ “unique optical and sensory qualities”.

    Why carob continues to be a favourite for chocolate alternatives

    carob chocolate
    Courtesy: CSM Ingredients

    Chocolate is a highly polluting industry, producing more greenhouse gases than every food item except beef, requiring 1,700 litres of water for a single bar, and causing widespread deforestation and food waste. And by exacerbating climate change, the sector itself is hit hard.

    Global cocoa stocks have slumped to their lowest levels in a decade, and prices have reached all-time highs. Extreme weather and crop diseases have wrecked plantations in the Ivory Coast and Ghana, the two largest cocoa producers, which have already lost over 85% of their forest cover since 1960. Now, scientists say a third of cocoa trees could die out by 2050.

    It’s what led Barry Callebaut (the world’s largest B2B chocolate supplier) to explore cell-based and cocoa-free chocolate, areas that Lindt, Puratos, and Mondelēz International have also invested in.

    CSM Ingredients is gearing the Nuaré range towards this industry, built on the heritage of carob chocolate. Many players in the space use agricultural byproducts, or ingredients like fava beans or sunflower seeds, but carob has several advantages: it’s drought-tolerant, requires minimal agricultural inputs, boosts biodiversity, and is high in fibre, vitamins, minerals, polyphenols and antioxidants.

    Once dried and ground, the carob fruit produces what the company describes as a “naturally sweet, chocolate-like powder” with mild caramel notes. It also features a range of golden, nutty and warm brown colours, which it claims are not achievable with conventional cocoa, and so presents an advantage in formulations where both taste and visual appeal play a crucial role.

    It isn’t the only company offering carob-based cocoa-free solutions. Italy’s Foreverland also uses the legume as the base for its alternative, called Choruba. London-based Win-Win and Chicago’s Mez Foods, meanwhile, use carob powder as part of their formulations.

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  • Three Cocoa-Free Startups Win Bühler’s New Chocolate Challenge

    buhler chocolate challenge
    4 Mins Read

    Swiss manufacturing giant Bühler Group has named three winners of its New Chocolate Challenge, which aims to industrialise climate-resilient cocoa-free ingredients.

    Foreverland, Green Spot Technologies and Kawa Project have all won Bühler Group’s future-friendly chocolate innovation programme.

    Recognised for their cocoa-free ingredients, they emerged victorious from a pool of over 50 applicants to the New Chocolate Challenge, which sought to find sustainable solutions for an industry marred by climate change.

    The winning startups worked with Bühler to develop cocoa-free chocolate prototypes at its facility in Uzwil, Switzerland, which were then showcased at a tasting event in Chicago last week. Now, they will continue to work on scaling up and commercialising their solutions.

    What Bühler saw in the cocoa-free challenge winners

    foreverland chocolate
    Foreverland CEO Massimo Sabatini presenting at Bühler’s tasting event in Chicago | Courtesy: Bühler Group

    The New Chocolate Challenge was announced in August, focusing on three cocoa-free innovation routes: plant-based or upcycled sidestreams to deliver chocolate-like flavours and textures, biomass or precision fermentation to produce essential chocolate compounds (like flavours and lipids), and cell-culture approaches directly leveraging cocoa cells.

    The top three startups were chosen in October, when they advanced to full-scale trials at the Bühler Chocolate Research and Training Center, testing their cocoa alternatives on industrial equipment.

    Here, they worked with Bühler’s experts to create prototypes and develop a pathway for a viable product from lab to industrial scale. They addressed critical issues, like the impact novel ingredients have on the production process, whether existing assets for natural cocoa should be used, and what adaptations are required.

    Foreverland, based in Puglia, Italy, modernises the carob-based chocolate substitutes of the previous century with fermentation. Its ingredient, called Choruba, valorises a widely wasted food (90% of the carob fruit is discarded globally, with the seeds used for locust bean gum) and lowers water consumption by 90% and emissions by 80%, compared to conventional chocolate.

    Green Spot Technologies takes a similar approach, upcycling commercial food waste by fermenting it into functional ingredients. Its cocoa-free solutions are made from fava bean fibres and grape skins, and are sold under the Milatea brand as powders, chocolate chips, and fillings. It recently raised €5M in funding to scale up these innovations.

    Finally, Kawa Project uses spent coffee grounds from industrial breweries and employs a proprietary extraction and refining method to produce a powder that can be used as a substitute for alkalised cocoa powder in baking applications.

    Big Chocolate is going cocoa-free

    cocoa free chocolate
    Courtesy: Bühler Group

    Bühler’s focus on chocolate alternatives comes in a year when cocoa prices have broken all-time records, thanks in large part to the climate crisis.

    Over 70% of cocoa-producing areas Africa experienced an extra six weeks of days above 32°C last year, with extreme weather and crop diseases hitting plantations hardest in the Ivory Coast and Ghana. These are the two biggest producers of the crop, and they have already lost over 85% of their forest cover since 1960. Now, scientists warn that a third of cocoa trees could die out by 2050.

    Compounding the issue is the fact that the industry itself is a driver of climate change. Producing chocolate emits more greenhouse gases than any other food except beef, and making a single bar requires 1,700 litres of water on average. Further, the industry is the source of widespread deforestation and food waste.

    The cocoa crisis has prompted the industry to look for sustainable alternatives, resilient to climate change and supply shocks. This is where Bühler’s New Chocolate Challenge came in, connecting innovative startups with established giants like Hershey’s, Cargill, Puratos, Nestlé, Mars, Nutriart, Barry Callebaut, and the IRCA Group, which partnered with the competition.

    Many of these companies have seen their businesses impacted. Hershey’s announced a double-digit hike in product prices and cut its annual forecast, while Barry Callebaut (the world’s largest B2B chocolate supplier) has struck partnerships to explore both cell-based and cocoa-free chocolate.

    Puratos, Cargill and Mondelēz International have in alt-chocolate startups too, and Nestlé has invented a new production method that uses up 30% more of the cocoa fruit, and Mars is working with Pairwise’s CRISPR gene-editing tech to develop of disease- and climate-resilient cacao crops.

    “Cocoa price volatility is a wake-up call. Through our New Chocolate Challenge, we’re mobilising the ecosystem to explore credible, scalable cocoa alternatives while leveraging existing assets wherever possible,” said Thierry Duvanel, innovation director at Bühler North America. “Our goal is to help the industry deliver outstanding chocolate experiences with greater resilience and sustainability.”

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  • Experts Propose Plan to Create EU-Wide Regulatory Sandbox for Novel Foods

    eu regulatory sandboxes
    6 Mins Read

    The EU is losing out to other regions on the biotechnology front, thanks to an outdated novel food framework. A regulatory sandbox could reinstate its leadership.

    Europe is home to some of the world’s most avant-garde food tech startups. So why do they end up leaving?

    The problem, according to a new report by think tank the Ministry of Future Affairs, lies with the EU’s outdated system to assess the safety of new products before they can launch into the market.

    The bloc’s novel food regulatory framework is competitive with others in terms of the timeline and robustness. However, the length of assessments is twice as long as promised, raising costs for startups and driving away investors from the region.

    These regulatory inefficiencies have put Europe’s position as a biotech leader “under threat”, harming its strategic autonomy and food security. For instance, companies like Onego Bio (which makes fermentation-derived egg proteins) and cultivated meat player Meatable have chosen to apply for approval in the US or Singapore first, respectively, where the framework is clearer and timelines shorter.

    The startups that opted to file novel food dossiers in Europe first, like Finland’s Solar Foods, say the move has “come at a significant cost”.

    solar foods solein
    Courtesy: Solar Foods

    “Our regulatory journey has taken more than twice as long as the EU’s own market approval timeline anticipates. In the meantime, we’ve had to enter other global markets just to remain viable while waiting for approval at home,” says Juha-Pekka Pitkänen, co-founder and CSO of the Solein protein maker.

    “We’re not asking for lower food safety standards, but for a regulatory process in our home market that is efficient, predictable, and enables innovation to thrive,” he adds.

    In response, the Ministry of Future Affairs has convened food safety, regulatory, and legal experts, who analysed regulatory pain points experienced by applicants and have formed a Framework for a Pan-European Regulatory Sandbox for Novel Foods.

    “We fund innovative European food scientists and entrepreneurs, only to see them leave for other markets due to the EU’s unpredictable regulatory approval process. This further strengthens the geopolitical power and competitiveness of other countries, such as China, which benefit from the lack of an efficient regulatory pathway to market in Europe,” says Anna Handschuh, the organisation’s managing director.

    “Member states that wish to support and benefit from the growing food biomanufacturing market should collaborate on setting up regulatory sandboxes.”

    What’s wrong with the EU’s novel food framework?

    The report, titled Closing the Food Innovation Gap, suggests that though the EU’s novel food regulation is often seen as a barrier, it does offer some unique benefits.

    For instance, it covers a wide range of technologies, including cell cultivation and precision fermentation, and follows a centralised procedure – once approved, companies can sell in all 27 member states. Applicants can also require five years of protection for the data they’ve generated during the period they are putting their dossiers together, as well as confidential treatment of certain information.

    Plus, once approved, the decision is valid indefinitely, meaning that companies don’t have to go through any renewal process (unlike feed additives and smoke flavourings).

    To get the green light, applicants generate data and gather studies to support their dossiers, which are then validated by the European Commission, before being passed on to the European Food Safety Authority (EFSA) to perform a suitability check (which takes 30 days).

    eu novel foods
    Courtesy: European Food Safety Authority

    The EFSA then performs a scientific risk assessment before publishing its opinion, a process that can take nine months (and can be extended if the agency wants more information). Based on this opinion, the EU Commission prepares a draft implementing regulation, which 55% of member states (representing 65% of the bloc’s population) must approve. The legal timeline for this process is seven months.

    In actuality, the average time it takes for a novel food product to be approved in the EU currently is 30 months, far higher than the stipulated 18-month timeline – and this can stretch to as long as five years. In comparison, average timelines in Singapore, Australia and New Zealand are 12 to 24 months.

    “The costs of generating data to support a novel food application in the EU are higher, and there is more uncertainty due to the cost of additional data requests that occur during the risk-assessment period,” the report suggests.

    Indeed, a novel food dossier in the EU could set a company back €250,000, on par with Australia and New Zealand, though far higher than the €100,000 expected in Singapore and €75,000 needed for a self-affirmed GRAS determination in the US.

    This is because the EFSA requires data from at least five independent batches of the novel food ingredient, whereas the other regions require a minimum of three. The EU regulator further asks for data on shelf life and stability in relevant food matrices, adding extra costs and complexity.

    How a regulatory sandbox can break the EU’s innovation deadlock

    The Ministry of Future Affairs suggests that food tech investors have been recommending European companies to launch in the US, and have deprioritised the EU as an investment destination. Its solution to this situation is inspired by a former EU member state.

    In March, the UK opened a regulatory sandbox for cultivated meat, connecting eight startups (three of which are from the EU) with scientists, regulatory experts, and academic bodies to overhaul the regulatory framework and fast-track their path to market.

    This enables British regulators to “generate the information needed to answer outstanding questions and increase the efficiency of the regulatory process”, without compromising on existing food standards, according to the sandbox’s head, Joshua Ravenhill. “Sandboxes like ours facilitate innovation whilst ensuring citizens’ safety,” he said.

    Sandboxes are time-bound regulatory environments in which innovative products can be tested under supervision, and often with temporary exemptions from standard rules. The report outlines that they can streamline approvals, reduce costs, shorten timelines and remove administrative burdens.

    lab grown meat uk
    Mosa Meat is part of the UK FSA’s cultivated meat regulatory sandbox | Courtesy: Mosa Meat

    Through its pan-European sandbox framework, the Ministry of Food Affairs aims to inspire a transparent pre-market approval process, create high-quality dossiers that demystify requirements, streamline and fast-track procedures, foster cross-border collaborations, and restore investor trust.

    Aside from the regulatory testbed, its framework proposes a Living Lab to host public tastings of novel foods, an experimental regulatory learning space to reduce fragmentation across borders, and shared AI and digital tools to improve efficiency.

    This sandbox would last for 2.5 years and comprise 10 food tech companies planning to file a dossier in the next 12 months, with the key result being the submission of at least two applications by the end.

    “The framework aims to transform the regulatory process from what is currently viewed as a barrier into a strategic enabler. With the process laid out, we aim to demonstrate that novel foods approval can be completed within the regulated timeline while upholding safety,” notes Hannah Lester, CEO of Atova Regulatory Consulting.

    Fortunately for the alternative protein industry, the EU has shown it is willing to modernise its novel food framework. Its new life sciences strategy will introduce the Biotech Act next year, which aims to speed up approvals for these innovations by mobilising investments and creating an AI-led supportive tool. In addition, the EU Parliament has recommended the use of sandboxes to assess applications, while helping companies transition from this testbed regime to full market access.

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  • US Wellness Brand to Debut CO2 Protein Bars with Solar Foods’s Solein Ingredient

    solein protein bar
    4 Mins Read

    Wellness company Fermenta will roll out limited-edition protein bars featuring Solar Foods’s gas-fermented protein, Solein, in the US early next year.

    As Americans sink their teeth into everything protein, companies are scrambling to boost this macronutrient in their products from a range of sources.

    One startup has turned to air. Fermenta, a health and performance nutrition startup, has tapped the Solein protein developed by Finnish firm Solar Foods, which is made by fermenting carbon dioxide, hydrogen and oxygen.

    Fermenta will release a line of gluten-free Solein-powered protein bars under its Gutsy brand, marking one of the first times the ingredient will be available in the US. It is set to roll out in Q1 2026.

    “We want to create delightful moments for consumers and offer sustainable and clean products that support digestive wellness and are high in protein, vegan-friendly and contain less sugar,” said Fermenta CEO John Gibb. “Solein is a groundbreaking new ingredient which supports our sustainability ambition and offers exceptional nutritional values with no compromise on taste.”

    Why Solein makes the perfect base for Fermenta’s protein bars

    solein protein
    Courtesy: Solar Foods

    Solar Foods produces Solein by feeding microbes on gases instead of sugar, eschewing the need for farmland, water for irrigation, and fertilisers and pesticides. The microbes are grown in a liquid form, and later dried into a flavourless powder that has 78% protein, 6% fat, and 10% dietary fibre. Its macronutrient profile is said to be akin to dried soy or algae, and it contains iron and B vitamins.

    The company calls Solein the “most sustainable protein” on Earth. The main raw materials for production are carbon dioxide and renewable energy, resulting in emissions equal to just 1% of those generated by conventional meat, and 20% of plant proteins.

    Aside from the environmental wins, Solar Foods’s deep-yellow ingredient also delivers on the nutrition front. It has all nine essential amino acids, zero cholesterol or saturated fat, and is packed with iron and vitamin B12. Plus, the powder has a mild flavour, making it an ideal base for a variety of products.

    “Solein is an extremely versatile ingredient, and Fermenta’s functional protein bars are one example of how Solein works in final products,” said Troels Nørgaard, chief commercial and product officer at Solar Foods.

    “As an agile startup, Fermenta will be among the first to bring products made with Solein available for consumers in the US. We are very excited to see what kinds of products Solein will be used in in the future.”

    Solar Foods bets big on health and performance nutrition

    solein
    Courtesy: Solar Foods

    Solar Foods, which notified the US FDA of its self-affirmed GRAS status this year, has already commercialised Solein in a bunch of products in Singapore, including mooncakes, ice cream sandwiches, chocolate snack bars, and beanless lattes. It has also debuted an egg- and dairy-free mayo using Solein.

    But earlier this year, it made clear that its strategy in the US is to target the health and performance nutrition market, having recently unveiled a ready-to-mix protein shake powder for athletes and gymgoers looking to enhance their performance and recovery.

    “The consumer demand for different health and performance nutrition products is growing rapidly. Solein excels as an ingredient in this category, offering customers a highly versatile ingredient with exceptional nutrition, functionality, and taste, while drastically reducing environmental impact,” said Nørgaard.

    It comes as 70% of Americans try to consume protein this year, and one in three increased their intake, spawning protein-spiked coffee syrups, cup noodles, Doritos, and water, as well as an expletive-laden rant on late-night TV.

    The publicly-listed company has raised around €83M in equity and debt funding, and signed several supply and product development agreements, including a €1.39M deal with US-based GLP-1 wellness company Superb Food. Italian food firm KelpEat has also signed a €500,000 agreement, while three other commercialisation deals could account for half of the production capacity of its upcoming large-scale facility, dubbed Factory 02.

    This facility, expected to begin operations in 2028, will be able to churn out 12,800 tonnes of Solein annually at €4.30-5.20 per kg. Its current demo plant, Factory 01, has a capacity of 160 tonnes of Solein per year, which is set to increase to 230 tonnes by 2026.

    “Produced via an innovative gas fermentation method, a highly efficient and scalable technology, Solein can address the significant global protein supply challenge while minimising the risk for supply restraints,” said Nørgaard.

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  • Future Food Quick Bites: Heura Recipe, Sunflower Seed Protein & Just Egg Sales

    just egg sales
    4 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Heura’s frankfurter recipe, Eat Just’s sector-leading sales, and Beyond Meat’s legal victory.

    New products and launches

    Spanish plant-based meat maker Heura has introduced a new clean-label frankfurter with 18 times fewer saturated fat and 58% more protein than animal-based versions. And in an unprecedented move, it has made the recipe available to meat giants in Spain, including Oscar Mayer, Argal, and Elpozo.

    heura frankfurter
    Courtesy: Heura Foods

    British oat milk brand Oato has expanded into nearly 300 Tesco stores, which will carry its one-pint and one-litre bottles nationwide.

    UK plant-based company Sunflower Family has launched a line of sunflower seed protein products, including a mince SKU, chunks, a Bolognese mix, and a burger mix.

    sunflower seed protein
    Courtesy: Sunflower Family

    Scottish firm Kingdom Five, meanwhile, has introduced K5 Radical Protein, a solid-state fermentation platform that grows whole-food mycoprotein products for animal-free sausages, fillets, nuggets and seafood.

    Across the Atlantic, US firm Barvecue has rolled out a vegan Rotisserie Seasoned Chicken in the freezers of Harris Teeter stores across the Southeast.

    Fresh from its acquisition by v2food, Daring Foods has unveiled a range of microwaveable vegan chicken products in diced and shredded formats, which can be cooked in just four minutes and pack 45g of protein 8z pack. They’re available at Walmart and Albertsons stores across the US.

    And pecan milk maker Pecana has announced a major expansion, landing at nearly 4,500 stores nationwide, including 3,800 Walmart locations, as well as Natural Grocers, Harmons, and Sprouts Farmers Market.

    Company and finance updates

    As the egg crisis rages on, Eat Just’s mung-bean-based Just Egg has achieved the highest sales velocity of any plant-based product in the US, based on SPINS data from the last four weeks.

    oddball
    Courtesy: Oddball

    Oddball, a US startup making vegan jelly snacks, has raised $2M in a seed funding round to expand its product line and footprint, and support its launch into Whole Foods this month.

    In France, plant-based meat maker La Vie has announced it will soon open a crowdfunding round, a year after securing €25M from VCs and crowd investors.

    la vie funding
    Courtesy: La Vie

    British chocolate company Made Uncommon, which owns Otherly Oatml*lk, Seed & Bean, and other brands, has expanded its portfolio with the acquisition of Love Cocoa and vegan brand HiP, both founded by James Cadbury (yes, that Cadbury family).

    South Korean tofu giant Pulmuone is planning a European expansion by setting up a subsidiary in Amsterdam, which will source products from its US facilities to supply to key markets like France, Germany, and Spain

    Policy, research and awards

    Starbucks is being urged to trial oat milk as its default milk option in the UK, as part of the Animal Justice Project’s Udderly Kind campaign, with signatories to its open letter including VBites’s Heather Mills, Ecotricity’s Dale Vince, Veg Capital Matthew Glover, and journalist George Monbiot.

    starbucks non dairy milk
    Courtesy: Starbucks

    Beyond Meat has won a legal dispute against a former co-manufacturer over the termination of a production agreement, with a judge validating the plant-based meat maker’s decision to end the deal and denying the latter’s request to reopen the arbitration.

    US corn milk maker Maïzly has won the 2025 GAMA Innovation Award for SMEs, beating entries from over 50 countries to be recognised as one of the “most groundbreaking new products” globally.

    maizly corn milk
    Courtesy: Maïzly

    Australian cultivated pork producer Magic Valley is among the winners of the Bezos Centre for Sustainable Protein Singapore and Enterprise Singapore’s Sustainable Protein Startup Competition at the Asia-Pacific Agri-Food Innovation Summit. It will receive S$175,000 ($134,000) in funding and in-kind support.

    US cell-based collagen maker Jellatech has been named a finalist in the Sustainable Tech Innovation category for the 2025 NC TECH Awards.

    this is super superfood
    Courtesy: This

    Finally, Redefine Meat’s Flank Steak, This’s Super Superfood and Nomo’s Salted Popcorn Chocolate Bar secured the top prizes at The Grocer’s New Product & Packaging Awards 2025.

    Check out last week’s Future Food Quick Bites.

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  • Japan Identifies Food Tech Priority Sector in Upcoming National Growth Strategy

    4 Mins Read

    Under Japan’s new prime minister, Sanae Takaichi, the list of economic growth priorities includes a focus on food tech and synthetic biology.

    After decades of growth driven by the private sector, Japan’s government is taking charge of its economic future.

    This month, the administration held the first meeting of the Japan Growth Strategy Headquarters, setting out measures to strengthen the country’s economic supply chain and mobilise investment through public-private partnerships.

    Part of the effort is the creation of the Japan Growth Strategy Council, which aims to create increased income and consumer confidence through supportive and targeted policies.

    “This cabinet will create a strong economy in order to turn concerns about current livelihoods and the future into hope. We will strategically deploy fiscal resources based on the concept of responsible and proactive fiscal policy,” said Sanae Takaichi, Japan’s new prime minister.

    The plan has identified 17 priority areas, including AI, synbio and food tech – the latter will be led by the Minister of Agriculture, Forestry and Fisheries – with the government hoping to publish a growth strategy by June 2026.

    What will the food tech strategy look like?

    japan food tech strategy
    Courtesy: Prime Minister’s Office of Japan

    The draft documents only mention food tech at a high level, but they do provide some early-stage indications of what the strategy might include.

    They describe the promotion of “new technologies designed to address challenges in the food manufacturing and restaurant industries”, adding that food tech will be used to create new products and services, and boost business development and scale-up.

    The government also intends to intensively promote a “structural transformation in agriculture”, including the development and adoption of smart agricultural technologies and new crop varieties, and the cultivation of export-oriented production areas.

    “With business phases such as research and development, commercialisation, business expansion, market development, and overseas expansion in mind, please incorporate measures to create and expand new demand, such as defence procurement and other government procurement, as well as regulatory reform,” Takaichi told ministers.

    She also asked them to devise a public-private investment roadmap that includes timelines and target capital sums realised through these actions.

    “To take preemptive measures to fundamentally strengthen supply capacity in response to risks and social challenges, we will promote strategic investment through public-private partnerships. We aim to further grow Japan’s economy by providing products, services, and infrastructure that contribute to resolving shared global challenges,” she said.

    Strategy will take long-term view and benefit startups

    cultured duck
    Courtesy: IntegriCulture

    Speaking at a press conference, Norikazu Suzuki, the agriculture minister in charge of the food tech growth strategy, outlined that the government would promote increased investment in the sector, including “fully enclosed plant factories and land-based aquaculture facilities that utilise new technologies”.

    “We believe this is an area where we should focus our efforts. The basic plan, at least, has already been decided as a broad framework, and we have already decided on things like where we want to aim for in terms of food self-sufficiency,” he said. “However, we do not currently have a medium- to long-term strategy for each of these individual areas that we need to protect and attack, particularly food tech.”

    With the Japan Growth Strategy Council, the government will discuss the kind of strategy it would like to employ over a 10-, 20-year span. And while Suzuki said the plan can’t be drawn up “immediately”, it would ultimately streamline things for food tech businesses.

    “Until now, startups were unsure of where to turn for advice, wondering whether to go to the Ministry of Economy, Trade and Industry or the Ministry of Agriculture, Forestry and Fisheries. Now, the Ministry of Agriculture, Forestry and Fisheries has been clearly designated as the responsible party,” he noted.

    “The Growth Strategy Headquarters has a set schedule, and we would like to move forward with our discussions within that schedule, or even sooner if possible.”

    The country wants to become the most advanced bioeconomy society by 2030, and has announced an $8B fund to support biomanufacturing. And as the food strategy gets developed, it is already working on a regulatory framework for novel foods like cultivated meat.

    “Japan is the world’s fourth-largest economy and an R&D leader with top-tier research institutions and manufacturing facilities, all stemming from a vibrant commercial ecosystem recognised globally for its high quality,” Kimiko Hong-Mitsui, director of GFI Japan, told Green Queen last year.

    “Japan now has the ability to invest significant resources into the fundamental R&D necessary to become a world leader in alternative proteins.”

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